Smitten Saturdays: Rosemary Gruyere Sea Salt crisps


You guys, these crackers are RIDIC. And by “ridic,” I mean, “STOP ME BEFORE I CRAM ANOTHER 50 OF THESE IN MY MOUTH ALREADY!”

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One of the things I really love about this cookbook are the little easter eggs of wit scattered throughout. In this recipe, a note in the sidebar says “Dough can be made a day in advance. It will keep longer in the freezer. Baked crisps keep for up to 2 days at room temperature in an airtight container, and up to a month in the freezer. They will not last 5 minutes at a party.” This is some serious truth. I popped two of these puppies in my mouth without thinking before they’d even had time to cool on the baking sheet. The crackers are light and airy and super-flavorful and waaaay too easy to eat like popcorn.

This is, hands down, my favorite recipe from the cookbook so far. I chose them for this week’s entry because I thought they’d be perfect to serve at a party  or take to a potluck, but it also occurred to me while making them that they would also make a nice foodie gift. This recipe is super-simple (unless you do what I do and use a tiny star-shaped cookie cutter instead of just slicing up the dough; tiny cookie cutters, in my experience, generally add an unnecessary layer of complication to any foodstuff), and in the right packaging, these crackers would serve as a very sophisticated alternative to traditional Christmas cheese straws. (I have grand plans to convert some frozen berries into gift jams, make gift loaves of cranberry tea bread, and already have several dozen cookies stashed in the freezer to pop into tins next week and give as teacher gifts, so why not add these to the list?)

One tiny note on the recipe: the instructions say to combine all the ingredients in a food processor and “pulse until the mixture resembles coarse, craggy crumbs.” Perelman does not specify which blade to use in the food processor; I used my dough blade because I’ve found that the big, supersharp standard one turns any sort of dough into sawdust. Also, I pulsed past the “coarse, craggy crumbs” stage because I thought it looked too dry and pushed on through to the Dippin’ Dots stage because it seemed like the mixture would hold together much better when it came time to roll it out.

I only baked off about a third of the dough this morning because we had a long to-do list, and I am very glad that I still have enough dough left for about another 60 crackers, which would make one generous holiday gift and one generous snack!

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2 Comments

  1. Thanks for the recipe. On my list for foods I’m making for New Year’s Day Open House.

    Reply
  2. Thank you for the Dippin Dots tip! I’m in the middle of making these and the dough was not sticking together enough to roll out. Your tip has helped!!

    Reply

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