Roquefort Crackers

You'll love to share these Roquefort Crackers and the lucky recipients will love you!

How to make Roquefort crackers

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How to make Roquefort crackers

  • Prep Time


  • Total Time


  • Servings



  • ¼

    pound butter, room temperature

  • ½

    pound Roquefort cheese, room temperature

  • 1

    cup flour

  • ¼

    teaspoon cayenne


Use an electric mixer or some good, old-fashioned elbow grease to beat the two together, than add, flour and cayenne. Beat until smooth. Divide the dough into two equally-sized pieces, then shape each one into a log (for 60 crackers, aim for 1½ inches wide) and wrap with wax paper. Refrigerate for at least 12 hours. When ready to bake, preheat the oven to 400˚F and use a sharp knife to slice off ¼-inch thick rounds from the chilled logs. Place the cookies on a baking sheet, sprinkle with poppy seeds, and bake for 8 minutes, keeping a close eye. Cool completely before eating or storing in an airtight container.


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