This is a totally different take on biscuits, first because they are savory, and second because they are made with one of those gadgets that press the dough out through a little disc with all sorts of cute patterns (mine is this one). I picked a simple one that results in a flower shape. The recipe comes from a blog I love, The View From Great Island, and you can check out her detailed post about it (with a video included) clicking here.
GRUYERE CHEESE BISCUITS
(from The View From Great Island)
8 ounces Gruyere cheese, finely shredded
3/4 cup unsalted butter, at room temperature (12 tablespoons)
1 egg
1/2 tsp salt
215g all purpose flour
Heat oven to 350F.
Put the shredded cheese, soft butter, egg, and salt in the bowl of a food processor fitted with the metal blade. Pulse and then process until smooth and creamy. Scrape down the bowl as necessary.
Add the flour in two batches, and process just until a soft dough comes together. Fill your cookie press according to your model’s instructions and insert the shape disk of your choice. Stamp the crackers onto a clean dry baking sheet.
Bake the cookies for 15-19 minutes, or until starting to turn golden on the surface. Let them rest on the pan for five minutes before transferring them to a rack to cool.
ENJOY!
to print the recipe, click here
Comments: I’ve had that cookie press for a while, but had not yet used it. There is a learning curve in there, and I must confess I made a royal mess in the kitchen, even though no royal icing was involved. But I intend to use the press again in the very near future so that I get better at it. These biscuits have a melt in your mouth feeling, that’s why I decided to call them biscuits rather than crackers. I really liked them a lot, we offered them for guests at a get together in our place, they are perfect for appetizers with a glass of wine. Or for those so inclined La Croix, tangerine flavor (I am partial to that flavor, in case you want to know).
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Oh, Prince . . . methinks I’ll try too !! lovely snell ?
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very nice smell indeed, Aunt Eha!
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DANGEROUS!!!! They look so good!!! 🤩
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YES!!!! dangerously good!
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Wow, so easy I think even I can make them.
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I had a few exchanges of colorful language with the cookie press, but if you are experienced using it, they will be a breeze!
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No, I’m afraid my baking experience are adult PG – adult language used.
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I can’t wait to make those for Christmas gifts. YUMMMM.
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hope you do!
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These look wonderful. I was thinking of making these to send south as a gift. I’m wondering if they bake up crisp, and do they remain crisp in storage? And what is the best storage to achieve that they do remain crisp? Thank you for anything you might share.
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Well, I am not sure what to tell you – I’ve had some catastrophic experiences shipping cookies, so now the only ones I send by mail are sturdy cutout sugar cookies. Not even macarons I will ship because of how fragile they are. Since I am so traumatized by this, my first reaction is to tell you that they probably are not the best option…. they remain crisp for a couple of days but them they soften and get crumbly so I am afraid that a few days in transit could be a problem…… ;-(
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Thank you.
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