Blue Cheese and Walnut Crackers

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These taste yummy! I have been wanting to make these for a while. I toasted the walnuts and blended them into the dough. If you think the dough taste like flour it could because the mixture is not blended enough but if you do not like blue cheese you won't like them. I've always loved the sharp bite of blue cheese. Great with wine on a cold, snowy New York evening.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made these for my New Years Party--people liked them but I noticed they were breaking them in half, and leaving half on the tray. If I make them again I would make them smaller-sized or thinner than the recipe calls for because they are so rich.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing! I just became fan of these cookies, perfect for any ocassion, I baked them for some friends and they just love them, thank you very much Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just pulled these from the oven - the house smells heavenly! Face it, if you don't like blue cheese, you're not going to like these treats or the way they smell while baking.

I used a smoked blue (Moody Blue from Wegman's, which worked very well. I also took the advice of other reviewers and used half the salt called for. I don't know if it was my oven or the recipe - someone else complained of a raw flour taste - but they did take longer than 22 minutes. I also flipped them as some had suggested. One batch was baked on a silpat, the other on aluminum foil. Use aluminum foil for a better color in a shorter amount of time.

I wish I had more cheese on hand - I would make more of them! They are a pricey little cookie to make but wow are they amazing when done right. Thanks for the tips, folks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made four recipes of these for an open house that I catered and WOW!
Those that weren't too fond of Stilton or Blue Cheese in general were amazed at how good they were and for those of us that like wine, blue cheese and crackers it was the best! Easy to make, easy to cut if you leave them in the frig. for at least 45 min. Excellent, easy and very tasty. And the best part is they can be stored in an air tight container and they stay pretty fresh.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i made this it smells really good but does not form into a log

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really love blue cheese and walnuts, and often use this combination in my catering recipes as it compliments wine. However these crackers didn't work out for me. I DID use kosher salt and they were still way too salty. The cooked cheese made the crackers bitter, they were a bit greasy for finger food, they smelled up the house while cooking. Some apple chutney on top salvaged them somewhat, but I threw away the rest of the dough and won't be making these again. The ingredients are too expensive for the poor results. I did like the addition of the nuts on the outside, and I'll be using that idea on a different savory shortbread recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just took a batch of these out of the oven and I am impressed. They do stink while they are cooking so run the fan and open the window. But they are tasty and I love the texture. Bringing them for Thanksgiving tomorrow and they will be served with fig jam. I think they will be a hit. I do wish I had turned them sooner though. One side is a beautiful golden color and the other is kind of dusty beige. Next time I will flip them halfway as others have suggested.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These crackers are Delish with wine!! Definitely making them for our next wine and cheese get together. I followed the recipe as prescribed, did not change a thing. For those of you who find the crackers too salty, you need to use Kosher salt as stated in the recipe. Also, if you do not like strong tangy flavors, these crackers are not for you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with someone else, a waste of Stilton. The crackers were too salty and were a strange color. I could have made a much more beautiful cheese tray.