GRUYERE AND HAZELNUT CRACKERS

Makes 50 crackers

Method

STEP 1

In a food processor fitted with the metal blade, pulse flours, salt and pepper. Add butter and cheese, pulse until fully blended. Add egg and cream and blend for 20 seconds, until ingredients are fully mixed and evenly moist. Fold in the sliced hazelnuts. 

STEP 2

Divide dough in two. Using plastic wrap to assist you, form each half into a compact log, about 14cm long. Place logs in the freezer for 45-60 minutes, or until thoroughly chilled. You can leave logs in freezer for up to two months.

STEP 3

When ready to bake crackers, preheat oven to 190°C.  

STEP 4

Thaw slightly before slicing. If dough breaks when sliced, it’s too cold.  

STEP 5

Using a sharp knife and even, downward pressure, slice dough into pieces about 0.5cm thick. 

STEP 6

Place slices on a parchment-lined baking sheet. Using a pastry brush, lightly brush each slice with water and sprinkle with salt flakes.

STEP 7

Bake in preheated oven for 12 minutes, until crisp and golden around the edges. Let cool completely on a wire rack. Serve with cheese and wine.