Spicy Blue Cheese Shortbread Crackers
It’s time to add a little baked cracker to our portfolio of ‘easy extra‘ recipes I’ve been compiling for the last several months! These crackers are a savory shortbread cracker packed full of flavor thanks to the addition of blue cheese, sage and spicy red pepper.
Don’t love blue cheese? No prob!
Before I start explaining how easy and delicious this recipe is, let me pause and say ::
So, please stick with me – I’ll explain just how easy this recipe is to improvise based on seasons, what’s accessible and what you love!
Recipe building blocks…
For this recipe – there are a few key components that really act as the building blocks for this savory cracker :
- baking powder
- cheese (of your choice)
- ice water
Where this easy recipe becomes your own…
Similarly, there are 3 ingredients that work to reflect your own tastes and flavor perspective.
- cheese (yes, I said it twice because it provides both structure and flavor)
Shortbread Crackers :: Easy as 1, 2, 3!
Once you’ve decided what cheese, herbs and spices to use (staying within the measurements listed below), this shortbread cracker dough comes together in just seconds.
Simply add all of the ingredients (minus the ice water) to the bowl of a food processor and pulse to combine – until the mixture reaches the consistency of coarse sand.
Add 3 T of ice water, while the food processor is on, mixing until the mixture forms into a ball. This will take only about 30 seconds!
Wrap with plastic wrap and roll the dough into (2) 1″-1.5″ diameter logs. Refrigerate 1 hour up to 2 weeks.
Slice, brush with egg wash, sprinkle with flake salt and bake.
Aren’t they so beautiful? Crinkly and crisp, with a melt-in-your-mouth buttery texture?! And that combo of blue cheese, sage and spicy red pepper is so satisfying! But – I can imagine lemon, rosemary and parmesan – or – black pepper, smoked gouda and thyme or Italian parsley, garlic and feta. Oh the cracker possibilities!!
I love these spicy blue cheese shortbread crackers! They check all the boxes – spice, salt, heat, and a little flair thanks to the blue cheese! They unexpectedly became the star of my graze board, pairing so well with apples, pears, spicy honey and even a crunchy dill pickle!
Spicy Blue Cheese Crackers
- 2 c AP flour
- 1 t sea / kosher salt
- 1/8 t baking powder
- 14 T cold butter diced (I prefer salted)
- 5 oz blue cheese, crumbled ( prefer Cambazola Blue) (But feel free to sub another similar cheese in place of the blue cheese)
- 3/4 t crushed red pepper flakes
- 1 T minced hot red pepper (like Fresno)
- 4 sage leaves (or 1/8- 1/4 t dried sage)
- 3 T ice water
- egg wash :: 1 egg + 1 T cream
- flake salt for garnish
Place flour, salt and baking powder in a food processor – pulse to mix.
Add cubed, chilled butter, cheese, crushed and diced red pepper and sage and pulse to resemble coarse sand (approximately 30 secs).
Add ice water while food processor is going and mixture begins to form a ball ( approx. 30 seconds).
Divide the dough into 2 balls and place each ball on a large piece of plastic wrap. Roll into an 8″ log that’s approximately 1″-1.5″ in diameter.
Refrigerate at least 1 hour, up to overnight.*
When ready to bake – set oven to 400° and line baking sheets with parchment paper.
Prepare egg wash by whisking together cream and egg.
Cut dough into 1/8” disks, place on parchment paper (1″ apart), brush with egg wash, sprinkle with flake salt.
Bake 12-15 minutes until golden and crisp.
Serve warm or at room temperature.
Makes 44 crackers.
*Unbaked rolls can be kept in the fridge up to 2 weeks or frozen for 6 months. (Defrost before baking)