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| Photo: Courtesy Gourmet or Gourmand |
These Stilton Pecan Cocktail Crackers were adapted from a recipe from Ina Garten. I edited this recipe, adding some other distinct flavors and these are a favorite! Served with cocktails or just as a snack cracker, they are addictive and delicious!
Ingredients
- 1/4 pound (1 stick) unsalted butter at room temperature
- 8 ounces Stilton cheese (or other fragrant blue cheese), crumbled (about 12 ounces with rind), at room temperature
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon of Chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup chopped pecans
- 1 extra-large egg beaten with 1 tablespoon water for egg wash
Directions
In the bowl of an electric mixer fitted with
the paddle attachment (I use a KitchenAid stand mixer), cream the butter and Stilton together for 1
minute, or until smooth. With the mixer on low speed, add the flour,
salt and pepper, chopped pecans and mix until it's in large crumbles, about 1 minute.
Add 1 tablespoon of water and mix until combined. You may need to adjust the water depending on your situation and humidity.
Place the dough onto a floured surface (I use my quartz countertops because they stay so cool), press it into a ball, and roll
into a 12-inch long log. Wrap in plastic and refrigerate for at least
30 minutes or for up to 4 days. Preheat the oven to 350 degrees F. Cut the log 3/8ths-inch thick with a small, sharp knife and place
the crackers on a sheet pan lined with parchment paper (I use a Silpat half sheet pan myself). Brush with the egg wash. Bake for 22
minutes until very lightly browned. Rotate the pan once during baking.
Cool and serve at room temperature.
