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Gruyere-Thyme Icebox Crackers

This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).

  • Yield: Makes 20 crackers
Gruyere-Thyme Icebox Crackers

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
  • 3 tablespoons chilled unsalted butter, cut into small pieces
  • 1 cup finely grated (2 1/2 ounces) Gruyere cheese
  • 1/4 cup plus 1 tablespoon milk
  • 1 large egg white, lightly beaten

Directions

  1. Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.

  2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.

  3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

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