I love making my own crackers. They’re infinitely more tasty than store bought (as is most homemade stuff) and they’re basically like savory cookies.
These crackers are great on their own because they are so full of flavour – but I usually serve them with my favourite cheese-ball recipe. (I’ll have to post that later because I didn’t take any pictures of the making of it!) It’s actually almost a shame to cover these crackers in cheese… But I do it anyway. Because cheese.
The recipe is pretty simple and your kitchen will smell like heaven while they’re baking. Although, before the baking part, people who are not a fan of blue cheese may suggest it smells otherwise! haha. But I long ago discovered that the stinkier the cheese the better it tastes.
Ok, so back to crackers. They are a staple of the party munchy, especially combined with cheese, and when they’re homemade they make quite a impression. I never even considered the idea of making my own crackers before I found this recipe. I also didn’t even like blue cheese OR mushrooms… (Why exactly did I make them? hmm…) But boy I’m glad I did.
I usually use typical cracker shape cookie cutters to make them; square, round, rectangular etc… But this time I decided to get festive and make them with Christmas shapes. Being that cracker dough is very elastic it tends to start shrinking immediately after being rolled out and then moreso in the oven. It doesn’t shrink evenly either! My first batch turned out OK and kept their shape nicely… By the end, however, not so much.
1/4oz dried wild mushrooms – like chantrelle or porcini.
1/2 cup unsalted butter, softened
8oz blue cheese
2 cup all purpose flour, plus more for rolling
1 1/4 tsp freshly ground pepper
1/4 cup milk
They will last in an airtight container about 1 week – but good luck getting them to last that long.