Savory Blue Cheese Crackers
Sometimes I just get tired of all the sweet stuff around the house during the holidays. Does that ever happen to you? If so, I have just the right recipe for a savory cracker that you will be glad to make. They are so flavorful you don’t need anything to serve with them!
Savory blue cheese crackers are made like slice-and-bake cookies so you make the dough and chill it for at least 30 minutes before baking. The good thing about this is you can also keep the dough in the refrigerator for up to 4 days–or freeze for up to a month! You can be ready to make these anytime you need something for a treat.
Also, you control how strong the blue cheese flavor is by controlling what cheese you use. I used Gorgonzola because it is one my family likes. But you can buy stronger or softer flavored blue cheeses according to your likes. Check it out on line or talk to the person at the cheese counter at your market–that is what he or she is there for. Once you decide on the cheese, remember to pick up walnuts to roll the log in. The walnuts add a depth of flavor to the crisp cracker that can’t be beat!
If you feel you need something to serve with the crackers, add fruit (I used seedless grapes) or a fruit spread such as fig spread. I think for my next party on New Year’s I’m going to do a couple of savory crackers, fruit and cheese tray. Sounds like a plan, doesn’t it?
Here is the recipe for these savory blue cheese crackers. I hope you enjoy them!
- 1 stick unsalted butter at room temperature
- 8 ounces blue cheese, crumbled, at room temperature
- 1½ cups Baking Free™ gluten-free All Purpose Flour (186 g)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper (freshly ground is more flavorful)
- 1-2 tablespoons warm water-- another if needed
- 1 large egg beaten with 1 tablespoon water for egg wash
- ½ cup finely chopped walnuts
- In a bowl for a stand mixer, cream together the butter and blue cheese until smooth.
- Combine the flour, salt and pepper in a separate bowl. Mix and then add to the creamed mixture with the mixer on low. Dough should crumble. Add the water 1 tablespoon at a time until dough comes together.
- Place the dough on a floured surface (I used floured plastic wrap on my counter), and press it into a ball. Then roll the dough into a log about 12-15 inches long. Brush with egg wash. Sprinkle the log with chopped walnuts. Roll log to completely cover outside with nuts pressing lightly. Wrap in the plastic wrap.
- Refrigerate for at least 30 minutes or for up to 4 days. Freeze for longer period.
- When ready to bake, preheat oven for 350 degrees F. While the dough is cold, slice into ⅜-inch slices with a small, sharp knife, and place on a baking sheet lined with parchment paper.
- Bake for 20-22 minutes or until lightly browned. You might need to turn baking sheets from front to back to create even baking. Cool and serve at room temperature. Makes 36-40 crackers.