Gruyere Shortbread Crackers
I got this great idea for an easy make ahead and freeze hors d'oevres from Whisk a great food blog.
She made freeze ahead dough and turned out fabulous looking cheddar shortbread biscuits to put pepper jelly or slices of smoked salmon on top.
Just take the dough out the night before and thaw them in the fridge, slice and bake!
I made this at 10 pm at night, wrapped the dough logs in plastic wrap and froze them in freezer bags.
I changed Miss Whisk's recipe by substituting gruyere for cheddar. I think you could do any cheese. Parmesan would probably be amazing.
I also added some fresh rosemary, since that is all that's left in my garden now that it's almost winter.
I also noticed that a very similar recipe is in Ina's new book "back to basics".
Here is the recipe for the dough to make ahead and freeze:
1 cup of flour
4 oz. of cheese (cheddar, gruyere or Parmesan) grated
1/3 cup (about 3 oz.) of unsalted butter
1/4 tsp cayenne pepper
1 tbsp fresh rosemary or thyme
Mix all ingredients in a food processor until a nice clump of dough forms.
Roll out into a log, then cut in half and wrap in plastic wrap and freeze.
Take the logs out the night before you are going to bake your shortbread crackers and slice into 1/4" sliced rounds.
Make sure your dough is chilled because they will spread on the baking sheet.
Bake at 350 for 15 minutes.
I will be serving these with my cheeses and olives on Thanksgiving.
I will be back on Friday, the day after Thanksgiving with the announced winner of the Ina book giveaway and hopefully lots of food photos and recipes!
Have a wonderful Thanksgiving holiday to all of my friends in cyber space!