These crackers are always a great hit. Whether you serve them warm out of the oven, or let them cool for later service, you’ll find them flavorful and tender. They are basically a savory shortbread, so keep that in mind as you work with the dough. Keep a lighter touch when tolling the dough and punching out so they don’t toughen up.
As an alternative to rolling/punching, you can roll the dough into a log, wrap in plastic and then keep in the freezer for up to a month. It’s great to be able to let the dough thaw a bit before you slice into coins and bake. Perfect for last-minute company for cocktails!
Note: As with the other recipes I share here using blue cheese, I do always recommend a specific type of cheese. In this case, Stilton, which is a strong, flavor-forward variety of blue. If you find it’s too pungent for your liking, feel free to substitute another. Use a dryer, crumblier blue rather than a creamy one to maintain the intended texture of the cracker.
Stilton & Walnut Crackers
- 1/4 lb Unsalted butter at room temperature
- 8 oz Stilton Cheese, rind removed, crumbled at room temperature
- 1 1/2 cups All-purpose flour, sifted
- 2 tsp kosher salt
- 1 tsp Freshly ground black pepper
- 1 Tbsp water
- 1 lg egg, beaten with 1 Tbsp water for egg wash
- 3/4 cup walnuts, coarsely chopped
- Using an electric stand mixer fitted with the paddle blade, cream the butter and Stilton cheese together for one minute or until the mixture is smooth.
- With the mixer on low speed, add the flour, salt and pepper and mix until it begins to combine into large crumbles. At that point, add 1 Tbsp water and mix until dough holds together.
- Dump the dough onto a floured board. Press dough to combine. At this point, you have two different options for how to finish.
- Option 1 – for thicker "cookie" like crackers: Roll dough into a 12" log. Brush the topside of the log with egg wash. Spread the walnuts out on a cutting board or piece of foil and roll the egged side of the log back and forth in the walnuts, pressing lightly. Repeat with the next part of the log and distribute walnuts evenly on the surface of the log. Wrap log in plastic and refrigerate for at least an hour (or up to 2 days).
- Preheat oven to 350°F
- Remove the log from the refrigerator and cut into 3/8" slices with a small sharp knife. Place the crackers on a baking sheet lined with parchment or a silicone baking sheet. Back for approx. 20 minutes until very lightly browned. Rotate the sheet pan once during baking. Cool for 2 minutes before removing from baking sheet. Serve slightly warm or at room temperature.
- Option 2 – for thinner crisper crackers: Instead of coarsely chopping walnuts, chop them fine. Roll the dough in with the walnuts, incorporating them into the dough. Roll the dough to 1/8" thick and cut out with cookie cutter or free form into squares. Transfer to parchment- or silicone-lined baking sheet. Bake for approx 20 minutes or until crisp, rotating baking sheet once during baking. Allow to cool for a minute before removing to baking rack to cool and crisp up.