Imen These Ina Garten Blue Cheese Crackers are savory shortbread rounds made with Stilton cheese, butter, and chopped walnuts. The dough chills for 30 minutes before slicing, and the crackers bake at 350°F for 22 minutes. This recipe yields 30 crackers with only seven ingredients.
Ina’s features this recipe on Barefoot Contessa as a make-ahead cocktail party appetizer. Her approach treats the dough like shortbread, creaming butter and Stilton together before adding flour. That method keeps the cheese flavor strong instead of burying it under heavy seasoning.
Chilling the log firms the butter so each slice holds its shape on the pan. Skip that step and the rounds spread into flat, greasy discs that lose their snap. Cold dough also cuts cleanly, which is why the walnut coating stays in place through baking.
Ina Garten Blue Cheese Crackers
Description
A slice-and-bake cracker log you can refrigerate for up to four days or freeze for months before baking. Seven ingredients, no rolling pin, and no cookie cutters needed.
Ingredients
Cracker Dough
Coating
Instructions
- Cream butter and Stilton in a stand mixer with the paddle attachment for about 1 minute until smooth. Add flour, salt, and pepper on low speed until the mixture forms large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
- Turn the dough onto a floured surface, press into a ball, and roll into a 12-inch log. Brush the entire log with egg wash. Spread the walnuts on a cutting board and roll the log through them, pressing lightly to coat evenly.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes or up to 4 days.
- Preheat the oven to 350°F. Slice the log into 3/8-inch rounds with a sharp knife and arrange on a parchment-lined sheet pan.
- Bake for 22 minutes until very lightly browned, rotating the pan once halfway through. Cool completely and serve at room temperature.
FAQs
Can I use a different blue cheese instead of Stilton?
Roquefort and Gorgonzola Dolce both work, but they change the cracker in different ways. Roquefort is sharper and saltier, so you should reduce the kosher salt to 1 teaspoon if you swap it in. Gorgonzola Dolce is softer and wetter, which means the dough may need an extra tablespoon of flour to hold its shape.
How thin should I slice the log for the crispiest crackers?
Ina calls for 3/8-inch slices, which is slightly thicker than a standard coin. Thinner slices crisp faster and can burn on the edges before the center sets. Thicker rounds stay chewy in the middle, so stick close to 3/8 inch and let a ruler guide your first few cuts.
Why did my walnut coating fall off during baking?
The egg wash is the glue that holds the walnuts in place on the log. If you skip it or apply it too lightly, the nuts have nothing to grip and slide off when you slice. Brush the entire surface generously, press the walnuts firmly, and chill before cutting so everything stays locked together.
Can I make the dough in a food processor instead of a stand mixer?
Yes, pulse cold butter and Stilton until just combined, then add flour in short bursts. Overprocessing in a food processor happens faster than in a mixer because the blade generates heat. Stop as soon as the mixture looks like coarse meal, add the water, and pulse twice more before shaping the log.
What is the best way to serve these crackers at a party?
Arrange them on a board alongside fig jam, sliced pears, and a second soft cheese for contrast. They hold up well at room temperature for several hours without going stale. If you want a warm starter to go with them, try a roasted eggplant spread for a smoky pairing.
How should I store leftover baked crackers?
Layering them between sheets of parchment in an airtight container keeps them crisp for up to five days at room temperature. Humidity is the enemy, so avoid the refrigerator once they are baked. For a heartier menu alongside these crackers, a bowl of mushroom farro soup rounds out the meal well.
