These started as a happy experiment—I needed something to round out a cheese board and didn’t want to buy another box of “artisanal” crackers. I had Stilton, butter, and a bit of time. The result? Crisp-edged, buttery rounds with just enough funk from the blue cheese to make wine feel necessary.
They’re everything I didn’t know I wanted from a cracker.
Why This Works So Well
These aren’t your average cheese straws or shortbread. Ina balances the assertiveness of blue cheese with just enough flour and butter to mellow it. The walnuts on the outside add texture and elegance without overpowering the flavor. And slicing them thin is the secret to their signature snap.
Tiny Details, Big Impact
- Unsalted butter (¼ lb) – Room temp is non-negotiable here. It blends into the cheese without breaking.
- Stilton cheese (8 oz) – Creamy, assertive, and beautifully crumbly. I’ve tried Gorgonzola Dolce—it was too soft.
- All-purpose flour (1½ cups) – Just enough to bind the dough. Overmixing makes it tough.
- Kosher salt + pepper – Don’t skip the seasoning; it amplifies the cheese.
- Egg wash – Helps the walnuts cling and gives the edges a slight sheen.
- Chopped walnuts (½ cup) – Ina presses these on the outside for crunch and contrast. I once used pecans—less bold, but still good.
Swaps That Actually Worked
- Roquefort – Slightly stronger than Stilton, but bakes beautifully.
- Almonds – For a lighter finish, especially if you’re pairing with dried fruit.
- Herbs – I added a touch of finely chopped rosemary to the dough once—paired well with the cheese.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dough was crumbly | Butter or cheese too cold | Let both sit out until truly soft |
| Crackers weren’t crisp | Sliced too thick or dough too warm | Chill thoroughly and slice no thicker than ¼ inch |
| Edges fell apart | Pressed walnuts too early or too hard | Egg wash first, then gently roll through nuts |
How to Make Ina Garten’s Blue Cheese Crackers
- Beat butter and Stilton in a mixer (paddle attachment) until smooth—about 1 minute.
- Mix in flour, salt, and pepper on low until crumbly. Add 1 Tbsp water just to bring it together.
- Shape dough into a ball, then roll into a 12-inch log on a floured surface.
- Brush with egg wash, then roll in chopped walnuts until coated.
- Wrap and chill the log in plastic wrap for at least 30 minutes (up to 4 days).
- Preheat oven to 350°F.
- Slice dough into thin rounds (~¼ inch) and place on parchment-lined baking sheet.
- Bake 22 minutes, flipping the tray halfway through, until golden.
- Cool completely before serving—they crisp as they cool.
Tips I Always Use
- I roll the dough log in parchment—it makes it easier to handle without warming it up.
- Use a very sharp knife or bench scraper to slice. A serrated knife can crush the rounds.
- Let them cool fully on the sheet—moving too early can cause crumbling.
How I Store It
- Room Temp: 2–3 days in a tin or airtight container.
- Fridge: Dough can chill for 4 days before baking.
- Freezer: Freeze the unbaked log wrapped in foil. Slice from frozen and bake 1–2 min longer.
Quick Questions, Real Answers
Q: Can I make these ahead?
A: Yes—chill the log or freeze it. I often bake them the morning of and let them cool on the counter before guests arrive.
Q: Can I use a different cheese?
A: Stilton works best. Other firm, crumbly blue cheeses like Roquefort or Danish blue are fine. Avoid soft or creamy types.
Q: Can I skip the nuts?
A: You can—but the crackers lose that elegant edge. Try sesame seeds or poppy seeds as a coating instead.
Try More Recipes:
Ina Garten Blue Cheese Crackers
Description
Ina Garten’s Blue Cheese Crackers is made with unsalted butter, Stilton cheese, all-purpose flour, kosher salt, ground black pepper, egg, and chopped walnuts, baked for 22 minutes to golden perfection!
Ingredients
Instructions
- Beat butter and Stilton until smooth.
- Add flour, salt, pepper—mix to coarse crumbs. Add water and form dough.
- Roll into 12-inch log. Brush with egg wash. Roll in walnuts.
- Wrap in plastic and chill 30 minutes.
- Preheat oven to 350°F. Slice thin (¼ inch) rounds.
- Bake 22 min, flipping pan once, until golden. Cool completely.