for 50 pieces

Dough

100 g	grated Gruyère
70 g	butter, soft
220 g	white flour
1 dl	water
1 tsp	dried thyme
½ tsp	mild paprika
¼ tsp	salt
a little	sea salt

How it's done

Dough

Stir the cheese and butter in a bowl until creamy. Add the flour and all the other ingredients up to and including the salt, stir until the dough is smooth. On a lightly floured surface, roll out the dough to approx. 2 mm thick, place on a baking tray lined with baking paper. Cut the dough into approx. 3 x 4 cm rectangles, prick evenly with a fork. Sprinkle with fleur de sel.

To bake

Approx. 12 mins. in the centre of an oven preheated to 200°C. Remove the crackers from the oven, transfer to a cooling rack with the baking paper and leave to cool.

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