WHY IS CRACKER DOUGH SO CRUMBLY?
It is made with butter and flour, flavoured with cheese. Once these are mixed, the dough becomes very dry. The lack of water prevents the ingredients from sticking together – this makes the dough crumbly.
ORGANISATION
1 month before | Make the dough and freeze, uncooked, in a 5 mm thick sheet, or already cut and sealed in an airtight container.
OR 3 hours before | Make the dough and refrigerate uncooked.
OR 2 hours before | Make the dough and set aside to rest for 2 hours.
MAKES 400 G
50 g parmesan
100 g gruyère
125 g (½ cup) unsalted butter
150 g (1 cup) plain flour
5 g salt
1 Grate the cheeses very finely.
2 Place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment.
3 Mix until the mixture is smooth.
4 Place the dough between two sheets of baking paper and gently roll out to the desired thickness.