Blue Cheese Crackers
Last night, Mr. Man and I were having a discussion about snacks – and how ever since I went on this whole homemade kick there haven’t been very many in the house besides sweets. In my defense, I really like baking sweets, and everyone seems to enjoy eating them, but Mr. Man was craving something a little different.
Chips were Mr. Man’s first suggestions – and I may still tackle that at some point, but crackers seemed like an easier way to foray in to the snack world without frying, (not to mention my distinct lack of a mandolin, which at some point I should probably remedy). I’d been thinking about making crackers for a while, and this seemed like a good opportunity to try it out.
So I started poking around in the fridge and came across a hunk of Point Reyes Blue Cheese that had seen better days. I decided to try making a blue cheese cracker, and wowza – these came out delicious. The Blue Cheese flavor mellows a little bit, but creates such a robust and hearty cracker. I used this recipe that I found on the Whole Foods website as a starting point, but I really liked Smitten Kitchen’s method for making Spelt Crackers, so I kind of meshed them together. They came out a little thick – next time I think I’d divide the dough in half and use two baking sheets to produce a thinner cracker, but even as they are – they are delicious. They’re reminiscent of a Cheez-it, but so much better.
- 8 oz Good Quality Blue Cheese (such as Point Reyes); Softened
- 1 stick Butter; Softened
- 1 tbs Homemade Brown Mustard or other Brown Mustard
- 1 tbs Roasted Garlic
- 1 tsp Kosher Salt + more for sprinkling
- 2 1/2 cups Flour
- 1 tbs to 1/4 cup Milk
- Preheat Oven to 350°
- Cream together Blue Cheese and Butter until thoroughly combined
- Add the mustard, roasted garlic and Kosher Salt, mix thoroughly.
- Add in the flour and begin mixing until big, soft, crumbs form.
- Stir in Milk, a little bit at a time, until you can shape dough in to a ball – be careful not to add too much, you don’t want it sticky.
- Lightly Flour an overturned cookie sheet and place the dough on it
- Roll out the dough to the shape of the cookie sheet, try to get as thin as possible
- Use a pizza cutter (or butter knife) to score the dough in to 2″ (or so) squares
- Prick the dough lightly with a fork, and sprinkle with Kosher Salt
- Bake for 20 minutes, or until golden brown
- Cool completely, and then break apart