INGREDIENTS :

For 30 to 40 small crackers

• 150 g flour
• 80 g grated Comté cheese
• 1 tablespoon Espelette pepper mustard
• 1 teaspoon of herbes de Provence
• 60 ml olive oil
• 50 ml cold water
• ½ teaspoon salt
• Optional: a little pepper or Espelette pepper

PREPARATION :

Start by preheating the oven to 180°C.

In a bowl, mix the flour, salt, herbs and Comté cheese. 

Add the mustard and olive oil. Mix with a spoon or your fingertips.

Gradually add the water to form a smooth, non-sticky dough. Adjust the amount of water if necessary.

Roll out the dough between two sheets of baking paper to a thickness of about 2-3 mm.

Cut into small squares, diamonds or rectangles using a cookie cutter or knife.

Place the crackers on a baking tray.

Prick them with a fork to prevent them from puffing up.

Bake for 12 to 15 minutes, until golden brown.

Leave to cool on a wire rack before eating. 

Albert Ménès' tips :

• For crispier crackers: roll out the dough even thinner.
• Comté cheese can be replaced with Parmesan or Gruyère.
• They will keep for 5-6 days in an airtight container (if they're not all eaten before then!).