Sarra Ina Garten’s blue cheese crackers are thin, buttery savory shortbreads made with creamy Stilton cheese, all-purpose flour, and chopped walnuts pressed into the outside for crunch and visual contrast. A generous hit of black pepper cuts through the richness of the cheese. They bake at 350F (180C) for 22 minutes and make about 24 crackers, with the dough coming together in under 15 minutes and just 30 minutes of chill time before slicing.
This recipe appears in Ina’s Barefoot Contessa How Easy Is That? cookbook (2010) under the name “Stilton & Walnut Crackers.” She says she discovered this “very British cracker in London” and now keeps extra rolls of dough in the freezer so she can defrost, slice, and bake them whenever guests show up. She writes that there are “never any leftovers,” which tracks with every review I have read.
The technique that makes or breaks these is getting both the butter and the Stilton to full room temperature before you start mixing. They need to cream together into a completely smooth paste in the stand mixer. If either one is still cold, the dough turns lumpy and those lumps crack when you roll the log and slice the rounds. Give both ingredients at least an hour on the counter before you begin.
Ina Garten Blue Cheese Crackers Recipe
Course: AppetizersCuisine: American, britishDifficulty: Easy24
servings15
minutes22
minutes110
kcalA British-inspired savory shortbread Ina discovered in London and has been making ever since. Stilton and butter cream together into a simple dough, rolled in walnuts and sliced into rounds that bake up crisp and golden. Keep a log in the freezer for instant cocktail party snacks.
Ingredients
-
1/4 pound (115g) unsalted butter (1 stick), at room temperature
-
8 ounces (225g) Stilton cheese, crumbled, at room temperature (about 12 oz/340g with the rind)
-
1 1/2 cups (190g) all-purpose flour
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
1 extra-large egg beaten with 1 tablespoon water, for egg wash
-
1/2 cup (60g) walnuts, finely chopped
Directions
-
Cream the butter and cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Stilton together on medium speed for about 1 minute, until completely smooth with no visible chunks.
-
Add the dry ingredients: Turn the mixer to low and add the flour, salt, and pepper. Beat for about 1 minute until the dough forms large crumbles. Add 1 tablespoon of cold water and mix just until the dough comes together.
-
Shape the log: Dump the dough onto a lightly floured board and roll it into a 12-inch-long log with your hands.
-
Coat with walnuts: Brush the entire log with the egg wash. Spread the chopped walnuts on a cutting board and roll the log back and forth over them, pressing lightly, until the walnuts are evenly distributed on the outside.
-
Chill the dough: Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 4 days.
- Slice and bake: Preheat the oven to 350F (180C) and line a sheet pan with parchment paper. Cut the log into 3/8-inch-thick slices with a small sharp knife, using a gentle sawing motion instead of pressing down. Arrange the rounds on the sheet pan and bake for 22 minutes, rotating the pan once halfway through, until the crackers are very lightly browned. Cool on the pan and serve at room temperature.
Notes
- When slicing, let the knife do the work. Pressing straight down squashes the round and pushes the walnuts off. A gentle back-and-forth sawing motion keeps the shape clean.
To freeze, wrap the uncut log in plastic and store for up to 2 months. Move it to the fridge the night before you want to bake and let it thaw overnight. Slice and bake as usual.
Buy about 12 oz (340g) of Stilton with the rind to get the 8 oz (225g) of usable cheese the recipe needs. Remove the rind before crumbling.
FAQs
Why does Ina use Stilton instead of other blue cheeses?
Stilton has a firm, crumbly texture that holds up well in baked dough. Softer blue cheeses like Gorgonzola Dolce or Cambozola add too much moisture, which makes the crackers spread in the oven and turn greasy instead of crisp.
Stilton also has a sharp, tangy flavor that stays bold even after baking. Milder blues fade behind the butter and flour. Look for English Stilton at the cheese counter and buy about 12 oz (340g) with the rind, which gives you the 8 oz (225g) of usable cheese after trimming.
Can you freeze the cracker dough ahead of time?
Ina specifically designed this recipe for freezing. Wrap the uncut log tightly in plastic and freeze for up to two months. When you want crackers, move the frozen log to the fridge the night before and let it thaw overnight, then slice and bake the next day as usual.
This is what makes these perfect for entertaining. You do the real work weeks ahead, and all you need day-of is a knife and a sheet pan. If you like building a freezer-ready cocktail menu, Ina’s Spinach Puff Pastry freezes just as well and gives you a second warm appetizer with zero last-minute prep.
Why do the butter and cheese need to be at room temperature?
Cold Stilton is hard and crumbly. If you put it in the mixer before it softens, it will not cream into the butter smoothly and you end up with visible chunks in the dough. Those chunks melt unevenly in the oven and leave holes and cracks in the finished crackers.
Set both the butter and the cheese on the counter for at least an hour before mixing. The cheese should dent easily when you press a finger into it. If you forgot to take them out, cut the cheese into small pieces and spread them out on a plate for 30 minutes instead.
Can you use a different blue cheese?
Roquefort works well because it has a similar firm texture and strong flavor. Danish blue is another solid option if you want something slightly milder. Avoid anything labeled “creamy” or “spreadable” because the extra moisture throws off the dough ratio and the crackers spread too thin.
Whatever you use, crumble it and weigh it to get 8 oz (225g) without the rind. The amount of cheese matters more than the brand, because this is a savory shortbread at heart. Too much cheese and the dough will not hold its shape as a log. Too little and you just have a plain butter cracker.
What should you serve blue cheese crackers with?
These are rich on their own, so they pair best with things that offer contrast. Fresh grapes, sliced pears, or dried figs cut through the cheese, and a small dish of honey on the side adds sweetness that plays off the salt and pepper.
For a cocktail spread, set the crackers on a board next to a bowl of Ina’s Hummus and a few small dishes of olives or cornichons. The mild, creamy hummus balances the sharp punch of the Stilton, so guests can alternate between bites without palate fatigue.
