Makes 4 dozen
2 cups grated gruyere cheese
3/4 cup all purpose flour
1/2 cup cornmeal
1 tablespoon finely chopped fresh thyme
1/4 teaspoon cayenne pepper (or paprika if you don't like cayenne)
1/4 teaspoon salt
In a mixer, combine cheese and oil. Add flour and cornmeal, thyme, cayenne, and salt. Process until it forms a ball of dough. Divide the dough in half and roll each into a 1 1/2 inch diameter log. Dough will be crumbly. Wrap in plastic wrap and refrigerate 2 hours or overnight.
To bake: preheat oven to 350 degrees. Slice crackers about 1/4 inch and place on non-stick cookie pan. Bake 10 minutes. Immediately remove the crackers from the baking sheets and cool on wire racks. Store in an air-tight container.