GRUYÈRE SHORTBREADS

These savoury bites are a perfect partner for cocktails. You can keep the dough, well wrapped, in the fridge for several days, and slice and bake as needed. Recipe by Joanne Sasvari. 1½ cups (375 ml) all-purpose flour

1½ cups (6 oz or 170 g) finely grated Gruyère, divided (114 and 56 g portions)

1 tbsp (15 ml) cornstarch

1 tsp (5 ml) sugar

½ tsp (2 ml) kosher salt

½ tsp (2 ml) hot smoked paprika (a.k.a. pimenton) 10 tablespoons (150 ml or 11/4 sticks) cold unsalted butter, cubed

Flaky sea salt, to taste

1. In a food processor, pulse to combine the flour, 1 cup (4 oz) of the cheese, the cornstarch, sugar, salt and paprika. Add butter and continue to process until the dough forms a ball.

2. (Alternatively, combine everything in a large bowl and use a pastry cutter or two knives to cut the butter and cheese into the flour mixture until the dough is mostly smooth.)

3. Divide the dough in half and roll each into a cylinder 1½ to 2 inches (4 to 5 cm) in diameter. Wrap in wax paper or cling wrap and chill for at least 30 minutes, or up to a couple of days.

4. Heat the oven to 350˚F (180°C). Line two baking sheets with parchment paper.

5. Slice the dough into ¼-inch (0.5 cm) thick rounds and transfer them to the prepared baking sheets.

6. Sprinkle the crackers with the remaining cheese and flaky sea salt.

7. Bake until golden, about 15 minutes, rotating the baking sheets halfway through. Serve warm or at room temperature. Makes about 3 dozen crackers.