Directions:

Place the flour, rosemary, salt and pepper into a food processor; cover and pulse until blended. Add Grand Cru and butter; cover and pulse until mixture resembles coarse sand. Add ice water, 1 tablespoon at a time, pulsing after each addition until the dough just holds together when pinched.

Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.

Heat oven to 375 degrees F.

Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut with a floured star-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Refrigerate on baking sheet for 10 minutes.

Bake for 12-14 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat steps with remaining dough. Store crackers in an airtight container for up to 3 days.