Sequilhos de queijo (Brazilian cheese crackers)

    1 hour 45 min

    Buttery cheese crackers to serve with a soup or a salad, or as a nibble with a glass of wine.

    1 person made this

    Serves: 45 

    • 160g plain flour
    • 200g cold butter, diced
    • 1/2 teaspoon salt
    • 120g finely grated Parmesan cheese
    • 120g finely grated Gruyere cheese

    Prep:25min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr45min 

    1. Sift flour. Place flour in the food processor with butter and let the machine running until the mixture resembles sand. Add salt, Parmesan and Gruyere cheese and mix for 1 minute all the ingredients hold together.
    2. Transfer mixture to a floured work surface and shape into a ball. Place in a a tub with a tight fitting lid and refrigerate for 1 hour.
    3. Heat oven to 180 C / Gas 4. Line two baking trays with baking parchment.
    4. Remove small pieces of the mixture with your hands or with a spoon and shape into discs. Place on the prepared baking tray, leaving ample distance between them.
    5. Bake until lightly browned, about 12 to 15 minutes. Rotate the baking trays halfway through the baking time so the crackers brown evenly.
    6. Let cool on wire racks and serve while still lukewarm or at room temperature.

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    Reviews in English (1)


    Thank you so much for posting this recipe! While reading it you had me at Parmesan & Gruyere! I had no qualms trying this recipe with no reviews because between the ingredients you listed and your instructions (refrigerating the dough, oven temp etc) I knew exactly what to expect for texture (similar to sugar cookie dough) & flavor (salty, nutty tang). “Deliciousness”!! I followed recipe to a T & it was lovely! Subsequent batches I played with different spice/herb combinations & all were successful. You really can’t go wrong with such a great recipe, it’s wonderful as is or with small tweaks if you’re craving garlic or cumin or rosemary or fennel, you get the idea lol!  -  15 Sep 2018  (Review from Allrecipes US | Canada)