Recipe for homemade Stilton pecan crackers from scratch. These crackers taste better than anything you can buy! The dough and the baked crackers can be made ahead and frozen for several weeks in advance of any party or gathering.
Crackers, Pecan Stilton, Recipe
Combine butter and flour in food processor. Pulse for 30 seconds or to the consistency of cornmeal.
Add Stilton and pulse until dough forms a ball.
Turn dough out onto floured surface. Divide in half and roll each half into cylinder about 7 inches long. Dough will be sticky but easy to handle.
Line a sheet pan with parchment and scatter chopped pecans evenly over it. Roll dough cylinders in turn in the pecans until coated.
Wrap the dough in parchment or plastic wrap and chill for 1 hour.
Unwrap chilled dough, trim ends and cut into ¼-inch slices.
Line a sheet pan with parchment and place slices about 1 inch apart on pan.
Bake 18-20 minutes or until golden brown. Be careful not to overbake.
Remove from oven and let cool on the pan. Crackers will firm up as they cool.
Store in airtight container for up to 5 days.
Substitute Maytag or Gorgonzola in place of the Stilton for a similar taste.
Serve with roasted peaches, nectarines or plums and some crème fraiche. Garnish with chopped chives.
Pair with your favorite wine.
Keep some dough in the freezer for unexpected guests.