Food Processor
1 ½ inch round cookie cutter (optional)
Parchment or wax paper
Sheet pans


In the food processor, combine flour, cornstarch, paprika, sugar, salt, and cheese by pulsing. It is important that the cheese be grated on the finest setting of your grater. Add cold butter and using the pulse function of the processor, continue pressing pulse until dough forms a ball. This could be a few minutes; however, it should form a ball without the addition of any water.


Divide the dough into two balls. Place each between two pieces of parchment or wax paper and roll out to ¼ inch thickness. Slide onto baking sheets and chill in the refrigerator, for at least 30 minutes.


Heat oven to 350ºF. Line two sheet pans with parchment or Silpat.


Using the cookie cutter, cut dough into rounds and place on parchment. Reform scraps into a ball, roll, and cut more rounds.


Bake until golden brown, about 15 to 18 minutes, rotating the sheet pan halfway through cooking. You can store the crackers in an airtight container for a week.
  • 1 ½ cups all-purpose flour
  • 1 ½ tablespoon cornstarch
  • 1 teaspoon paprika
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 1 ½ cups finely grated Gruyère cheese
  • 10 tablespoons cold unsalted butter, in ¼ inch cubes

Cook's Notes

Yep, probably no trademark infringement with that title, waiting for the “cease and desist.” #askforgivenessnotpermission #becausetheyreallytastelikeCheeze-Its 

These homemade cheesy treats pair well with Fromage fort.