Another recipe from the Smitten Kitchen.
These were absolutely lovely, and really didn’t last very long at all.
Ingredients:
- 170g grated Gruyere
- 60g butter
- 95g plain flour
- 1 tsp fresh rosemary, chopped
- 1/4 tsp fine seasalt, plus a bit more for sprinkling.
Method:
- Mix it all together until crumb like, press it together into a ball ( this doesn’t happen very easily because it’s very crumbly ) and put it in the fridge ( I did it overnight ).
- Roll it out thinly, cut it into small ( 1 inch ) diamond shapes and punch a little hole in the middle of each ( it looks pretty and I think helps getting them off the baking tray )
- Dab them with a wet kitchen towel and sprinkle some salt over them ( I used celery salt ), then cook till golden ( 10 minutes or so ).
- Cool them on a rack then try not to eat them before you put them out.