We pair this recipe topped with Violet Flower Confit and Acquiesce Grenache Blanc in our tasting room.
8 tablespoons unsalted butter, at room temperature
3 ounces grated gouda cheese
1 cup all-purpose flour
¼ teaspoon kosher salt
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
How To Make
Using a paddle attachment on a stand mixer, beat butter until creamy. Add gouda, flour, salt, thyme and pepper and beat until it clumps into a ball and pulls away from sides of the bowl.
Turn the dough out onto a large sheet of parchment paper and roll into a 13-inch log.
Wrap tightly in parchment paper and freeze for 30 minutes until firm. Preheat oven to 350 degrees. Slice the log into ¼ inch pieces and bake on a sheet pan for 12 to 16 minutes until firm and golden brown. Makes 30 to 40 crackers.