Ina Garten Stilton & Walnut Crackers

This delicious recipe for Ina Garten’s Stilton & Walnut Crackers is a quick, savory treat that’s perfect for any occasion. With creamy Stilton cheese and a crispy walnut crust, these simple crackers use everyday ingredients and are ideal for entertaining or pairing with a glass of wine.

This Stilton & Walnut Crackers Recipe Is From Barefoot Contessa How Easy Is That Cookbook by Ina Garten.

Recipe Ingredients :

• ¼ lb (1 stick) unsalted butter, at room temperature
• 8 oz Stilton, crumbled, at room temperature (12 oz with the rind)
• 1½ c all-purpose flour
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 extra-large egg beaten with 1 tbsp water, for egg wash
• ½ c walnuts, finely chopped

How To Make Stilton & Walnut Crackers?

1. Cream Butter & Cheese: In a mixer fitted with a paddle attachment, cream the butter and Stilton for about 1 minute, until smooth.
2. Add Dry Ingredients: With the mixer on low, add the flour, salt, and pepper, and mix for about 1 minute until large crumbles form. Add 1 tbsp cold water and mix until the dough begins to come together.
3. Shape the Dough: Turn the dough out onto a floured surface and roll it into a 12-inch / 30 cm log. Brush the entire log with the egg wash.
4. Coat with Walnuts: Spread the walnuts on a board and roll the log in them, pressing lightly to ensure they stick. Wrap the log in plastic and refrigerate for at least 30 minutes or up to 4 days.
5. Preheat Oven & Prepare Pan: Preheat your oven to 350°F / 180°C. Line a baking sheet with parchment paper.
6. Slice & Bake: Using a sharp knife, slice the log into ⅜-inch / 1 cm rounds. Arrange on the prepared sheet and bake for 22 minutes, rotating the pan halfway, until the crackers are lightly golden.
7. Cool & Serve: Let the crackers cool on the pan. Serve at room temperature.

Recipe Tips :

• Use Room Temperature Ingredients: Make sure the butter and Stilton are at room temperature for easy mixing and a smooth, even dough.
• Chill the Dough Well: After rolling in the walnuts, wrap the log tightly in plastic and refrigerate for at least 30 minutes. This helps the crackers hold their shape during baking.
• Roll Evenly in Walnuts: Press the log gently but firmly into the chopped walnuts, rolling back and forth to ensure an even coating. This adds flavor and crunch to every bite.
• Slice Carefully: Use a sharp knife to cut the dough log into even slices, about ⅜-inch thick. Thicker slices may not bake as evenly and could become too soft.
• Rotate the Baking Pan: Halfway through baking, rotate the pan in the oven to ensure the crackers brown evenly for a consistent texture and flavor.

How To Store Leftovers?

• Refrigerate: First, let the leftover Stilton & Walnut Crackers cool completely to room temperature. Then, store them in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.
• Freeze: These crackers can also be frozen. After cooling, place them in an airtight container or freezer bag, separating layers with parchment paper, and freeze for up to 3 months.

Nutrition Facts :

Serving Size: 1 cracker (approximately 20g)

• Calories: 85 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 108mg
• Potassium: 30mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 2g

Check out More Recipes:

• Ina Garten Smoked Salmon Deviled Eggs
• Ina Garten Roasted Eggplant Caponata
• Barefoot Contessa Roasted Figs & Prosciutto
• Ina Garten Chipotle Cheddar Crackers