Chèvre Rosemary Buckwheat Crackers

Directions

1. Mix the flour, sugar and salt together to combine thoroughly. Pour into the bowl of a food processor and add the chèvre, butter and rosemary. Process until fully combined and the mixture begins to clump together. With the food processor running, slowly add the cold water in a steady stream. Process until the mixture begins to form a mass. Turn off the food processor. Tip the mixture into a bowl or onto a clean countertop. Knead together until it forms a smooth mass. Wrap in plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes, until cold but not rock solid.
2. Divide the dough in half. Sprinkle the counter top with a light layer of buckwheat flour. Roll the dough out into an even layer, about 1/8 thick, turning the dough over and dusting both sides with additional flour during the rolling out process to prevent sticking. Cut with the cookie cutter of your choice. Place the raw cookies onto a parchment-lined oven pan about 1/4" apart. Bake 10-12 minutes until light golden brown. Cool completely. Repeat with remaining dough. Any dough scraps can be re-rolled several times. Since buckwheat contains no gluten, this dough will not toughen up with re-rolling.
3. Makes 75-85 small crackers. Store in an air-tight container for up to 2 weeks.