blue cheese crackers
photo by Jennifer Johnson
When broken in half, these peppery, blue cheese crackers reveal buttery layers that help balance their richness. The size of the cutters you use will affect the cooking time, so if using smaller ones, start checking the crackers after about 15 minutes.
1 stick unsalted butter, at room temperature
8 ounces Stilton or other blue cheese, crumbled, at room temperature
1 1/2 cups flour
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1-2 tablespoons water
Using a stand mixer fitted with paddle attachment, cream together butter and blue cheese until combined. Slowly add flour, salt, and pepper and mix together. Slowly pour in water, 1 tablespoon at a time, until mixture begins to form a dough (add more water, 1 tablespoon at time, if needed). Transfer dough to a lightly-floured surface and form into a ball, then roll out until 1/4-inch thick. If using small cutters, divide dough into 2 pieces. Refrigerate for 30 minutes.
Preheat oven to 350ºF. Line a baking sheet(s) with parchment paper and set aside.
Using a biscuit or cookie cutter, cut out crackers and place on prepared baking sheet. If crackers get too soft, chill themfor 5-10 minutes again before baking. Bake for 12-22 minutes until just lightly browned around edges and tops spring back when lightly touched. Transfer crackers to a wire rack and allow to cool to room temperature. Crackers can be stored in an airtight container at room temperature for up to 3 days.
Makes approximately 60 crackers (depending on size of cutters).