Cheese crackers with walnuts
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Quantity: 30 cookies
Complexity: easily
Quantity: 30 cookies
If you love the unique flavor of blue cheese, you'll love these crackers. Finely crumbled blue cheese is mixed into a shortcrust pastry dough, which is then rolled into a log to be cut into round cookies. Walnuts, which are rolled into the dough before cutting and baking, add extra flavor. To ensure easy cutting into even circles, the log should be refrigerated for a while. It can be stored there for up to 4 days, which is especially convenient if you need to mix the dough in advance. The finished crackers are perfect for serving with wine or at cocktail parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g of butter at room temperature
- 220g Stilton cheese, crumbled (about 350g with rind), room temperature
- 1.5 cups of flour
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 1 large egg, beaten with 1 tbsp water, for greasing
- 0.5 cup coarsely chopped walnuts
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Cooking the dish according to the recipe:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Stilton cheese for 1 minute or until smooth. Reduce the mixer speed to low, add the flour, salt, and pepper, and mix until a crumbly dough forms, about 1 minute. Add 1 tablespoon of water and mix.
- Place the dough on a floured board, shape it into a ball, and roll it into a 30 cm long log. Brush the log completely with the egg mixture. Sprinkle walnuts on the cutting board and roll the log back and forth across them, pressing gently to distribute them evenly over the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 4 days.
- Meanwhile, preheat oven to 175°C.
- Using a small sharp knife, slice the log into slices, flatten to a thickness of 1 cm, and place the crackers on a parchment-lined baking sheet. Bake for 22 minutes, until golden brown. Rotate the baking sheet halfway through baking. Cool the crackers and serve at room temperature.
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