Stilton & Walnut Crackers

Stilton & Walnut Crackers
Makes 24 crackers
My sister, Annie, originally introduced me to this recipe last year during our Spring break trip to Palm Springs. We used our quality time together to review the latest Barefoot Contessa, how easy is that? cookbook. This recipe stood out as the perfect H’orderves. I have now made it several times served with a pepper jelly and family and friends always enjoy it with great enthusiasm.

1 stick unsalted butter at room temperature
8 ounces Stilton, crumbled, at room temperature
1½ cups all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground pepper
1 extra-large egg beaten with 1-tablespoon water,
for egg wash
½ cup walnuts, finely chopped
In a bowl cream butter and Stilton together for 1 minute until smooth. With a mixer on low, add the flour, salt, pepper and continue beating for another 1 minute until is in large crumbles. Add 1 tablespoon of cold water and mix until dough comes together.
On a floured board, roll the dough into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts on the cutting board and roll the log back and forth in the walnuts, pressing lightly to distribute evenly on the log. Wrap in plastic and refrigerate for at least 30 minutes and for up to 4 days.
Cut the log into 3/8-inch slices with a sharp knife and arrange slices on a parchment lined sheet pan. Bake for 22 minutes, in a 350 degrees oven, until lightly browned.