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Ingredients
- 1/4 pound (1 stick ) unsalted butter at room temp.
- 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at roomn temp.
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 extra large egg beaten with 1 tablespoon water for egg wash
- 1/2 cup roughly chopped wlnuts.
Details
Servings 30
Adapted from foodnetwork.com
Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 min., or until smooth. With the mixer on low speed, add the flour salt and pepper and mix until it's in large crumbles, about 1 min.. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, [ress it into a ball and roll into a 12 inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30-minutes or for up to 4 days.
Meanwhile, preheat the koven 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. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temp.
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