Savory Blue Cheese Crackers

A cross between a biscuit and a cracker, these flaky and puffy little blue cheese nibbles go well with cheese, soups or just on their own. Baking the blue cheese helps to cut the sharp and salty flavor, while at the same time adding a unique burst to the palate in these otherwise simple crackers. Any sharp cheese can be substituted, such as extra old Cheddar or perhaps aged Gouda. I might add that baking is a good way to warm up on a chilly winter day.

Savory Blue Cheese Crackers

Recipe by Lisa Turner Adapted from How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking Published on January 9, 2011 Simple, light crackers with a delightful puffy flakiness and a burst of blue cheese flavor — great for serving with soups Print this recipe Ingredients: 6 oz (170 g) blue cheese, crumbled 1/2 cup (1 stick) unsalted butter, softened 1 egg 1 cup unbleached white flour 1/4 cup yellow cornmeal pinch of sea salt 1 beaten egg, for glazing Instructions: Preheat an oven to 375° and line a baking sheet with parchment paper. In a large bowl, combine the cheese, butter and egg with a pastry cutter or a knife and fork. Gradually add the flour and cornmeal to form a soft dough Shape the dough into a flat round and wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll the dough out on a floured board or on a piece of lightly floured waxed paper to a thickness of 1/4 to 1/2 inch. Cut into rounds or squares and transfer to the prepared baking sheet. Brush the tops with the beaten egg. Bake for 10 to 15 minutes or until they begin to brown on the edges and puff up a bit in the middle. Cool on a wire rack and serve. Makes about 20 crackers

Other cracker recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Graham Crackers
Rice Crackers
Feta Cheese and Cumin Crackers
Spicy Parmesan Crackers

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