Blue Cheese, Rosemary and Pecan Crackers

Homemade crackers are so much better than any store bought ones. Not only that when you’re baking them at home you can control the quality of ingredients used, you can also prepare them exactly to your liking.Here, I’ve decided to use one of my favorite flavor combinations: blue cheese with mustard and honey. To this I added a few more ingredients and ended up with these tasty crackers.
Each small cracker bursts in the mouth with different flavors at the same time; salty and nutty from the cheeses and pecans, a bit spicy from the pepper mix and mustard, slightly sweet from the honey and with a wonderful aroma from the rosemary.
Another advantage to baking crackers at home, is that you get plenty of crackers from a fairly small amount of dough – which makes them also very economical. Don’t worry if the amount seems too large for your needs, as you can simply divide the dough into smaller portions and freeze them for up to a month. Whenever you want fresh crackers, simply place one portion in the fridge for an hour to defrost, then roll and bake as in the directions. This makes these crackers great for easy entertaining, snack or just nibble. The only thing to worry about is that they are highly addictive! I’m sure you’ll agree, once you’ll try them.

Makes: about 80
Prep time: 15 minutes
Chilling time: 2 hours
Baking time: 10-12 minutes

Ingredients:
1 stick (115 grams) butter, soft
1 XL egg
2 tsp salt
1 tsp freshly ground 4 pepper mix
2 tsp Dijon mustard
2 tsp honey
½ cup blue cheese, crumbled
¼ cup finely grated Parmesan cheese
2 Tbs chopped fresh rosemary
¼ cup finely chopped pecans
2 cups flour
1 tsp baking powder
1 Tbs milk, if needed

1. In a large bowl, whisk together the butter, egg, salt, pepper, mustard and honey. Add the cheeses, rosemary and pecans and mix again. Add the flour and baking flour and the knead briefly, just until the dough holds together. Add the milk if needed. The less you handle the dough, the crumblier the result will be.

2. Wrap with wax paper and place in the fridge for 2 hours, (or divide into smaller portions, wrap in wax paper and place in Ziploc bags for up to a month).
3. When ready to bake, preheat the oven to 365F (185C) and line cookie sheet pans with baking paper.
4. Place a portion of dough between two large sheets of wax paper and roll with a rolling pin to thickness of about ¼” (0.6cm). Remove the top wax paper and cut with a 1.4” (3.5cm) square cookie cutter (or any other shape you prefer).

Place on the baking paper and bake for 10-12 minutes, until the crackers are golden. Let cool in the pan before serving.

62 thoughts on “Blue Cheese, Rosemary and Pecan Crackers

  1. judilyn says:

    Oh YUM! I have tried crackers twice – FAIL! You make it look so easy that I am inclined to try again with your instructions by my side. The very thought of those flavors . . . plus CRUNCHY . . . I’m in!!!

    Oven temp in F° looks a little high ???

    Virtual hugs,

    Judie

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Mary! I’m so sorry to hear about your arm! No doubt it is so limiting, hopefully at least by now it’s not painful. Thanks for commenting despite all that. I always appreciate your feedback.
      Best wishes for a quick and full recovery! :)

      Like

    • Tasty Eats Ronit Penso says:

      Thank you Mimi, I’m glad you liked the recipe.
      I agree – “slice and bake” is so much easier when catering. Here I wanted the pecans to be more noticeable, which makes it harder to slice. For a “slice and bake” version, you can just process them more finely. Also very good, but less nutty. :)

      Liked by 1 person

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