Cheeze-it-ish crackers from Around My French Table: More Than 300 Recipes from My Home to Yours (page 10) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CordovaBayCook on January 02, 2026

    I make these at Christmas, both for gifting and serving. Easy to make and enjoyed by all. I add a bit of cayenne to give it a bit of a kick.

  • LauraMB on August 11, 2023

    Delicious crackers. I made them with gruyere. These have few ingredients and are quick to make. I rolled them into a log and sliced rather than stamping out crackers. I used Aleppo pepper. I would use more pepper next time. I brought these to a cocktail party, where they were a hit. 7/12/24: I made these again with cheddar cheese. Delicious. I added double the amount of Aleppo pepper, but still found it mild. Next time I will use cayenne instead.

  • hillsboroks on January 30, 2023

    Based on earlier comments I added a little less than 1/4 teaspoon Aleppo pepper and it was just right. The flavor and texture were fabulous. I cut them into 1 1/2” squares to eliminate waste dough and make cutting them faster. They were a hit at a wine tasting gathering with neighbors.

  • halfasleep on April 12, 2022

    Good little crackers, though I think the cheese flavour could have been a little stronger? Could have been the cheap Gruyere and Cheddar I used. If I tried this again I'd add a little more cheese (of better quality) and a little more pepper too.

  • averythingcooks on December 09, 2019

    I split this into 2 x 1/2 recipes - one with Swiss & the other with extra-old cheddar. I know my Swiss wasn't the best available but I certainly like the cheddar ones more. For me the dough was very dry & I had to dip my hands in ice water (at least a couple of times for the Swiss - it seemed to be the drier cheese) to even have a chance of forming logs. I weighed the cheese but NOT the flour & I really should have cut back on the flour on the 2nd (cheddar) dough. BUT if I try again I will use 135.6 g for the full recipe. They are good but I also make Pioneer Woman cheese crackers that roll out beautifully, bake up flaky crisp & have a great sharp cheddar taste (but I will definitely start adding the Aleppo pepper to them).

  • Sleeth on November 26, 2019

    Rich and delicious... we couldn’t stop eating them. The 1 1/4” cookie cutter looked too small, but this turned out to be the perfect size. Followed the recipe using gouda cheese. At first the dough did not come together and was crumbly while kneading it, but it did fine after running it through the food processor a little longer. I was planning to top the crackers with pepper jelly, but these crackers are better nibbled on their own.

  • LouiseQuasiChef on December 16, 2018

    These were a success -- and quickly devoured -- at a cocktail party. Others liked them more than me, but maybe because I knew how much butter is in each bite(!) Gruyere made them seductively delicious. Very easy -- rolled into logs (1=1/4" thick) and refrigerated overnight, and sliced 1/4" to bake on silpat for 15 minutes. I used aleppo pepper some some mysterious flavor, and black pepper since I don't have a white pepper mill. The bite of heat is a very good idea to adult-ize the richness.

  • sdutton on September 24, 2018

    I only made a half-batch. I wasn't sure we would love these enough to justify using all the somewhat expensive cave-aged Gruyere on crackers. They were so delicious. Making another batch today. I'm beginning to drool just thinking about them.

  • twoyolks on November 27, 2015

    These were very good and quite reminiscent of cheez-its but even better.

  • stef on November 21, 2015

    I'm having a couple right now with Beaujolais nouveau. Added a little more cayenne pepper as suggested. Making them for new year's eve

  • smtucker on December 21, 2013

    Delicious! Used 5 1/8 oz of flour and the suggested 1/8 teaspoon of Aleppo pepper. Agree with Foodelf that more pepper would be a good thing. Gruyere cheese from Costco, not the cave-aged. Baked in 17 minutes. Used a cookie sheet for even browning on parchment. Worked well.

  • Foodelf on April 13, 2013

    These crackers practically caused a stampede at my office, someone asked me if he could place an order. They are so easy and the result - highly addictive and delicious. I made mine quite small which worked well, but for those who don't like to roll out dough, it could be rolled, tube-like and sliced into discs after chilling. I would be a little more generous with the Aleppo pepper next time. I also reviewed these crackers over at the EYB Cooking from Your Books thread in the Forums.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Kate Cooks the Books

    Not quite Cheez-its but you won’t care. They’re better.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.