I came across these very British crackers in London—a savory shortbread made with Stilton and walnuts. I make extra rolls of dough and freeze them unbaked so I can just defrost, slice, and bake the crackers before guests arrive. Everyone loves these and there are never any leftovers!–Ina Garten
LC Sippy Sip on the Side Note
We can think of nothing lovelier as a precursor to dinner than these crackers. Well, okay, a little lovelier would maybe be these crackers and a generous pour of a not-too-wimpy red wine or a modest dose of port.
Stilton and Walnut Crackers Recipe
- Quick Glance
- 15 M
- 1 H, 10 M
- About 30 crackers
- 1/4 pound (1 stick) unsalted butter, 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. To make the Stilton and walnut crackers, cream the butter and cheese together in the bowl of an electric mixer fitted with the paddle attachment 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 tablespoon of cold water and mix until the dough comes together. 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. 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 and refrigerate for at least 30 minutes or for up to 4 days.
- 3. Meanwhile, preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
- 4. 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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