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 in the freezer 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.