Spicy Gruyere & Cheddar Crisps

Ingredients

• 1 cup grated gruyere cheese

• 1 cup grated cheddar cheese

• 1 stick (1/2 cup) unsalted room temperature butter

• 1 teaspoon paprika

• 1 teaspoon red pepper flakes

• 1/2 teaspoon freshly ground black pepper

• 1 cup of all-purpose flour

• 1 cup of Panko bread crumbs

Preparation

1. Preheat your oven to 350 ºF (180 ºC). Line two baking sheets with parchment paper.

2. To the bowl of your food processor add 1 cup grated gruyere cheese, 1 cup grated cheddar cheese, 1 stick unsalted room temperature butter, 1 teaspoon paprika, 1 teaspoon red pepper flakes, 1/2 teaspoon freshly ground black pepper, and 1 cup of all-purpose flour. Process until the dough comes together into a sticky ball.

3. Add 1 cup of Panko bread crumbs to the food processor and pulse just until the bread crumbs are incorporated.

4. Pour the dough onto a lightly floured surface. Using a rolling pin, roll it out to be about 1/4 inch thick. Use flour as needed to keep the dough from sticking to your counter and rolling pin. Once it is at the desired thickness, use a cookie cutter to cut out your crisps into your desired shape.

5. Place your crisps on the pre-lined baking sheets spaced about an inch apart. Bake until the edges start to brown (for about 8-10 minutes). Immediately remove them from the oven and let cool for 2 minutes. After 2 minutes transfer the crisps to a wire rack to finish cooling. Serve for an afternoon tea or as an appetizer. Store them in an airtight container.

Notes

• Yield: ~ 30 crisps