Imen Ina Garten Blue Cheese Crackers are a savory American snack perfect for entertaining. These buttery shortbread biscuits feature sharp Stilton cheese, cracked black pepper, and a crunchy coating of chopped walnuts.
I’ve made these for several parties and the first time I rushed the chilling step. If the dough isn’t firm when you start slicing, the rounds will flatten into ovals and the nuts will fall off the edges. Now I always leave the log in the fridge for a full hour to make sure those slices stay crisp and circular.
The Stilton is doing more work than you’d think here because it provides all the fat and punch for the dough. Without using a high-quality blue cheese at room temperature, the butter won’t blend correctly and you’ll end up with greasy spots in the crackers. I’ve found that using extra-large eggs for the wash creates a much better glue for the walnuts. It’s the one detail that prevents the nut crust from crumbling away the moment you take a bite.
Ina Garten Blue Cheese Crackers Ingredients
- 1/2 cup (115g) unsalted butter, at room temperature
- 8 ounces (225g) Stilton cheese, rind removed and crumbled, at room temperature
- 1 1/2 cups (180g) all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra-large egg
- 1 tablespoon water
- 1/2 cup (60g) walnuts, finely chopped
How To Make Ina Garten Blue Cheese Crackers
- 1. Mix butter and cheese: Place the softened butter and the crumbled Stilton in a bowl and beat them together until the mixture is smooth. You shouldn’t see any large chunks of butter left.
- 2. Add dry ingredients: Toss in the flour, salt, and pepper and mix until the dough looks like heavy, coarse crumbs. Add a tiny splash of water and keep mixing just until it holds together as a solid mass.
Don’t overwork the dough once the flour goes in. If you keep mixing too long, the crackers will turn out tough and bread-like instead of having that flaky, shortbread texture that snaps when you bite it.
- 3. Shape into a log: Turn the dough out onto a floured surface and roll it into a log about 12 inches long. Whisk the egg and tablespoon of water together to make an egg wash, then brush it over the entire surface of the log before rolling the whole thing in the chopped walnuts.
- 4. Chill the dough: Wrap the nut-covered log tightly in plastic wrap and put it in the refrigerator for at least 30 minutes. This gives the butter time to firm back up so the dough doesn’t spread too much in the oven.
- 5. Slice and bake: Heat your oven to 350°F (180°C). Use a sharp knife to cut the cold log into 1/4-inch thick rounds and place them on a baking sheet. Bake for 22 minutes, rotating the pan halfway through, until the crackers are a deep golden brown.
- 6. Cool and serve: Take the pan out of the oven and let the crackers sit on the tray for at least ten minutes. They’ll finish crisping up as they cool down to room temperature.
Recipe Tips
- Use room temperature cheese: If the Stilton is cold from the fridge, it won’t cream into the butter. You’ll end up with a lumpy dough that’s hard to roll into a smooth log.
- Chop the walnuts finely: If the nut pieces are too big, they won’t stick to the egg wash. Small, uniform bits create a solid crust that stays attached to the cracker after baking.
- Don’t skip the pepper: The full teaspoon of black pepper is what cuts through the heavy fat of the blue cheese. It gives the crackers a subtle heat that balances out the salty Stilton.
- Keep the slices thin: Aim for exactly a quarter-inch thick when cutting the log. Thicker slices will stay soft in the middle, while these should be brittle and crunchy all the way through.
- Make the dough ahead: You can keep the wrapped log in the fridge for up to two days before baking. This is a great time-saver if you want to serve them fresh for a dinner party.
- Check the bottom of the crackers: Around the 20-minute mark, lift one cracker with a spatula. The underside should be evenly browned, which tells you the flour is cooked through and the cheese has caramelized.
What To Serve With Ina Garten Blue Cheese Crackers
A glass of dry white wine or a sweet port pairs beautifully with these. The sharp cheese needs something crisp or slightly fruity to wash it down.
If you’re putting together a larger board, add some dried apricots or a jar of honey. A little bit of sweetness on top of the salty walnut crust is a great combination.
Storing & Reheating Tips
- Fridge: Store baked crackers in an airtight container at room temperature for up to 4 days. If you keep them in the fridge, they’ll lose their crunch and become soft.
- Freeze: You can freeze the unbaked dough log for up to a month if it’s wrapped well in foil. Just let it thaw in the fridge for a few hours before slicing and baking as usual.
- Reheat: These are best served at room temperature, but you can pop them in a 300°F (150°C) oven for five minutes if they need to be crisped up again. Avoid the microwave as it’ll make the butter in the dough turn greasy.
Ina Garten Blue Cheese Crackers Nutrition Facts
Per serving (1 of 24 crackers):
- Calories: 110 kcal
- Protein: 3g
- Fat: 8g
- Carbohydrates: 6g
- Sugar: 0g
- Sodium: 240mg
FAQs
What type of blue cheese works best for Ina Garten Blue Cheese Crackers?
Stilton is the classic choice because it’s firm enough to crumble but creamy enough to mix with butter. If you can’t find it, a Gorgonzola Piccante will work, but stay away from very soft or “creamy” blue cheeses that will make the dough too wet.
Can I use a different nut instead of walnuts for the crust?
Yes, pecans or hazelnuts are both excellent substitutes that pair well with strong cheese. Just make sure whatever nut you choose is toasted slightly before chopping to bring out the most flavor.
Why did my Ina Garten Blue Cheese Crackers spread so much in the oven?
This usually happens if the dough wasn’t chilled long enough or if the butter was too oily when you mixed it. Make sure the log feels very firm to the touch before you start slicing it into rounds.
Can I make the crackers smaller for appetizers?
Yes, you can roll the dough into two smaller logs about 1 inch in diameter instead of one large one. You’ll just need to reduce the baking time by about 5 minutes since the smaller rounds will cook faster.
Do I need to grease the baking sheet?
No, the dough has a high fat content from the butter and cheese so they won’t stick. Using parchment paper is a good idea though, as it makes it easier to clean up any melted cheese bits.
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Ina Garten Blue Cheese Crackers
Description
Ina Garten Blue Cheese Crackers are a sophisticated, savory shortbread designed for entertaining. Featuring the bold, sharp profile of Stilton cheese blended with creamy butter, these crackers are seasoned with a generous amount of black pepper to cut through the richness. The dough is rolled into a log, brushed with an egg wash, and coated in finely chopped walnuts before being sliced and baked. The result is a brittle, flaky, and intensely flavorful cracker with a nutty, golden crust that snaps with every bite.
Ingredients
Instructions
- Mix butter and cheese: Place the softened butter and the crumbled Stilton in a bowl and beat them together until the mixture is smooth. You shouldn’t see any large chunks of butter left.
- Add dry ingredients: Toss in the flour, salt, and pepper and mix until the dough looks like heavy, coarse crumbs. Add a tiny splash of water and keep mixing just until it holds together as a solid mass.
- Shape into a log: Turn the dough out onto a floured surface and roll it into a log about 12 inches long. Whisk the egg and tablespoon of water together to make an egg wash, then brush it over the entire surface of the log before rolling the whole thing in the chopped walnuts.
- Chill the dough: Wrap the nut-covered log tightly in plastic wrap and put it in the refrigerator for at least 30 minutes. This gives the butter time to firm back up so the dough doesn’t spread too much in the oven.
- Slice and bake: Heat your oven to 350°F (180°C). Use a sharp knife to cut the cold log into 1/4-inch thick rounds and place them on a baking sheet. Bake for 22 minutes, rotating the pan halfway through, until the crackers are a deep golden brown.
- Cool and serve: Take the pan out of the oven and let the crackers sit on the tray for at least ten minutes. They’ll finish crisping up as they cool down to room temperature.
Don’t overwork the dough once the flour goes in. If you keep mixing too long, the crackers will turn out tough and bread-like instead of having that flaky, shortbread texture that snaps when you bite it.
Notes
-
Use room temperature cheese: If the Stilton is cold from the fridge, it won’t cream into the butter. You’ll end up with a lumpy dough that’s hard to roll into a smooth log.
Chop the walnuts finely: If the nut pieces are too big, they won’t stick to the egg wash. Small, uniform bits create a solid crust that stays attached to the cracker after baking.
Don’t skip the pepper: The full teaspoon of black pepper is what cuts through the heavy fat of the blue cheese. It gives the crackers a subtle heat that balances out the salty Stilton.
Keep the slices thin: Aim for exactly a quarter-inch thick when cutting the log. Thicker slices will stay soft in the middle, while these should be brittle and crunchy all the way through.
Make the dough ahead: You can keep the wrapped log in the fridge for up to two days before baking. This is a great time-saver if you want to serve them fresh for a dinner party.
Check the bottom of the crackers: Around the 20-minute mark, lift one cracker with a spatula. The underside should be evenly browned, which tells you the flour is cooked through and the cheese has caramelized.
