Stilton and Walnut Crackers
(from lynniebell’s recipe box)
Makes 24 crackers.
If you freeze the rolls, defrost them overnight in the refrigerator.
Source: Barefoot Contessa
Categories: Appetizer
Ingredients
- 1/4 lb. 1 stick unsalted butter at room temperature
- 8 oz. stilton, crumbled, at room temperature
- (12 oz. with the rind)
- 1 1/2 cups all purpose flour
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 extra-large egg beaten with 1 T . water
- for egg wash
- 1/2 cup walnuts, finely shopped
Directions
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In a bowl of a n electric mixer filled with the paddle attachment, cream the butter and Stilton together for 1 minute, until smooth. With the mixer on low, add the flour, salt and pepper and continue beating for about 1 minute until the dough is in large crumbles. Add 1 T. of cold water and mix until the dough comes together.
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Dump the dough onto a floured board and roll it into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts, pressing lightly, to distribute them evenly on the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
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Meanwhile, preheat the oven to 350 degrees and line a sheet pan with parchment paper.
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Cut the log into 3/8-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking. Cool on the pan and serve at room temperature.
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Meanwhile,