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All Reviews for Cheddar-and-Gruyere Crackers
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Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes about 36
slice-bake-crackers-3746-d111531.jpg
Ingredients
Ingredient Checklist
1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon poppy seeds, plus more for topping
2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup finely grated sharp cheddar
1/2 cup finely grated Gruyere
1/4 cup whole milk
1/4 teaspoon Dijon mustard
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes about 36
slice-bake-crackers-3746-d111531.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes about 36
Recipe Summary
prep: 15 mins
total: 1 hr 40 mins
Yield: Makes about 36
prep: 15 mins
total: 1 hr 40 mins
prep:
15 mins
total:
1 hr 40 mins
Yield: Makes about 36
Makes about 36
slice-bake-crackers-3746-d111531.jpg
slice-bake-crackers-3746-d111531.jpg
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon poppy seeds, plus more for topping
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup finely grated sharp cheddar
- 1/2 cup finely grated Gruyere
- 1/4 cup whole milk
- 1/4 teaspoon Dijon mustard
Directions
In a bowl, whisk together flour, salt, and poppy seeds. Work in butter with fingers until crumbly. Stir in cheeses. Whisk together milk and mustard; stir into flour mixture with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with poppy seeds. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.
Reviews (3)
Add Rating & Review
27 Ratings
5 star values:
5
4 star values:
6
3 star values:
7
2 star values:
7
1 star values:
2
Reviews (3)
Add Rating & Review
27 Ratings
5 star values:
5
4 star values:
6
3 star values:
7
2 star values:
7
1 star values:
2
Add Rating & Review
27 Ratings
5 star values:
5
4 star values:
6
3 star values:
7
2 star values:
7
1 star values:
2
27 Ratings
5 star values:
5
4 star values:
6
3 star values:
7
2 star values:
7
1 star values:
2
27 Ratings
5 star values:
5
4 star values:
6
3 star values:
7
2 star values:
7
1 star values:
2
- 5 star values:
- 5
- 4 star values:
- 6
- 3 star values:
- 7
- 2 star values:
- 7
- 1 star values:
- 2
Martha Stewart Member
Rating: 4 stars
11/22/2018
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.
Martha Stewart Member
Rating: 5 stars
04/02/2016
This recipe is great! @aspendvm just can't cook.
Martha Stewart Member
Rating: Unrated
12/18/2014
These are not great. Taste really flour-ey and tough to cut into nice circles. Meh.
Martha Stewart Member
Rating: 4 stars
11/22/2018
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.
Rating: 4 stars
Rating: 5 stars
04/02/2016
This recipe is great! @aspendvm just can't cook.
Rating: 5 stars
Rating: Unrated
12/18/2014
These are not great. Taste really flour-ey and tough to cut into nice circles. Meh.
Rating: Unrated
All Reviews for Cheddar-and-Gruyere Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cheddar-and-Gruyere Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
