These stilton and walnut crackers from Ina Garten (aka the Barefoot Contessa) can be made ahead and frozen, making for easy, elegant party food. Simply mix the savory shortbread dough with cheese, nuts, and black pepper and then freeze, slice, and bake.
We can think of nothing lovelier than these Stilton and walnut crackers from Ina Garten (aka the Barefoot Contessa) when it comes to a precursor to dinner or something to nosh on with fruit and cured meats as a lazy man’s winter supper. Well, okay, a little lovelier would be these crackers accompanied by a generous pour of a not-too-wimpy red wine or a modest dose of port. Originally published November 23, 2011.–Ina Garten
Stilton and Walnut Crackers
- Quick Glance
- 15 M
- 1 H, 10 M
- About 30 crackers
- 1 stick unsalted butter (4 oz), at room temperature
- 8 ounces (12 ounces or so with the rind) Stilton cheese, crumbled, at room temperature
- 1 1/2 cups all-purpose flour, plus more for the work surface
- 1/2 to 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cold water
- 1 large egg, beaten with 1 tablespoon cold water
- 1/4 cup walnuts, finely chopped
- 1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cheese together until smooth, about 1 minute. 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 tablespoon cold water and mix until the dough comes together. If necessary, add a little more water, a few drops at a time. Dump the dough onto a floured work surface and roll it into a 12-inch-long log.
- 2. Spread the walnuts on a cutting board. Lightly brush the surface of the log with the egg wash, turning to coat all sides. Roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly all over the surface of the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 4 days.
- 3. Meanwhile, preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
- 4. Use a small sharp knife to cut the log into 3/8-inch-thick slices and arrange the crackers on the parchment. Bake for 22 minutes, until very lightly browned, rotating the sheet once during baking. Let the crackers cool on the baking sheet. Serve at room temperature.