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Cheddar-and-Gruyere Crackers

Recipe photo courtesy of David Malosh
Source: Martha Stewart Living, December/January 2015
Total Time Prep Yield

Ingredients

Directions

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27
  • lyonsh93
    22 NOV, 2018
    Super easy, though they're a little on the salty side. I think next time I would omit adding salt since the cheese is pretty salty. They slice pretty easily if you pull them out about 10 minutes before slicing. I also cut them a little on the thick side and rolled them with a rolling pin and then cut them in half before baking. I think if I'd spent more time shaping my log and had a VERY sharp knife (or maybe even a mandolin or one of those guillotine cheese slicers), I would've been able to cut the log thin enough, but they turned out just find the way I did them.
    Reply
  • xilojebleechin
    2 APR, 2016
    This recipe is great! @aspendvm just can't cook.
    Reply
  • aspendvm
    18 DEC, 2014
    These are not great. Taste really flour-ey and tough to cut into nice circles. Meh.
    Reply
    • xilojebleechin
      2 APR, 2016
      @aspendvm, are you sure you don't just suck?

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