Buttery Blue Cheese Crackers
by eat in my kitchen
Buttery, flaky little bites of blue cheese! These crackers are the perfect savory snack, too good actually and a bit addictive but that’s often the case when butter and cheese are combined in a recipe. I just made a few more than 20 crackers, that was a mistake that I regret, I should have doubled the amount!
For the right cracker texture, you need a crumbly blue cheese, mine was a Bavarian strong in taste and not creamy, more on the dry side. Stilton would be perfect as well, or Roquefort, but I wouldn’t use Gorgonzola. The dough is made like a simple short crust refined with nutmeg and cheese mixed in at the end. I kept it in the freezer for 15 minutes to make it workable and less sticky. It’s a little fiddly but if you roll out the dough between cling film and always use a floured knife you will have the diamond shaped crackers ready on your tray in less than half an hour.
Blue Cheese Crackers
For 22 crackers you need
plain flour 150g / 5.5 ounces
salt 1/4 teaspoon
a pinch of freshly grated nutmeg
cold butter 120g / 4.5 ounces
organic egg yolk 1
crumbly blue cheese (like Stilton), crumbled, 100g / 3.5 ounces
Set the oven to 200°C / 390°F (fan assisted oven). Line a baking sheet with parchment paper.
Combine the dry ingredients. Cut the butter with a knife into the flour mixture until there are just little pieces of butter left. Continue with your fingers and rub the butter into the flour until combined. Add the egg yolk and mix with the hooks of your mixer for 1-2 minutes. Add the cheese and continue mixing until you have a crumbly mixture. Form a thick disc, wrap in cling film and put in the freezer for 15 minutes.
Roll out the dough between cling film (about 1/2cm / 1/4″ thick). With a floured knife, cut square or diamond shaped crackers, about 4 x 4cm / 1 1/2 x 1 1/2″. Lift the dough gently with a knife (always dip it in flour when it becomes too sticky) and put the crackers on the baking sheet. Bake for 11 minutes or until golden and cooked through.