Fondue Crackers
Submitted by pinky
Crispy, bite-sized Swiss cheese crackers with butter, nutmeg, and black pepper. Baked until golden and snappy, these fondue-inspired crackers are the ultimate cheese board companion.
YIELD
70 servingsPREP
15 minCOOK
30 minREADY
45 minThink of these as fondue you can eat with your hands.
Shredded Swiss cheese, butter, flour, and a whisper of nutmeg come together into a savory dough that bakes into crisp, golden, bite-sized squares. Freshly ground black pepper adds a gentle bite that plays beautifully against the nutty sweetness of the cheese.
Make a big batch. They keep well, they travel well, and they vanish fast.
Kitchen Tips
- Use a good-quality aged Swiss like Gruyere for the most pronounced, nutty cheese flavor
- Roll the dough a full 3/8 inch thick; these are meant to be sturdy little squares, not paper-thin crisps
- Flip them halfway through baking so both sides get evenly golden and crisp
- Store in an airtight container at room temperature for up to a week
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
In a large bowl or in the food processor, mix the flour, salt, pepper, and nutmeg.
Cut in the butter until the mixture resembles coarse meal.
Add the cheese and blend until it is evenly coated.
Blend in the water to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface of pastry cloth, roll out to about ⅜ inch thick.
Cut into bite-sized squares (about 1 inch by 1 inch).
Arrange on an ungreased sheet, making sure the edges of the crackers are not touching.
Bake for 15 minutes.
Turn the crackers over and continue baking another 10 to 15 minutes, until medium brown.
These crackers should be crisp.
Cool them on racks.
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