Blue Cheese and Walnut Crackers

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After reading the reviews I didn't add any salt. Instead of rotating the sheet pan I flip the crackers; making the cracker crisper. Superb.

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The crackers were ok but too much flour. The cracker taste was primarily flour which was not all that enjoyable. I will make again but cut back on flour, add more pepper for a bit of spice and try to get more walnuts in the coating. I wonder if you can mix walnuts in the dough?

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I agree with the comment below: The crackers are way too salty. I would cut out the salt completely. On their own, they're a little too overwhelming, but with a glass of good red wine, they tasted perfect. As for the crunchy-ness of the cracker, they're like a shortbread. So, as long as you like shortbread, you should love the way these crackers taste. I plan on making them again, just tweaking the recipe a bit.

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I tried this recipe and took the crackers to a party. They do not come out crispy like a cracker and the blue cheese flavor was overwhelming. The results were not worth the cost of the cheese.

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I tried these last night to test for an upcoming Xmas party. Looking at the recipe, it already looked like too much salt for how salty the blue cheese is. I cut it down to half of the requested 2 teaspoons and it was still too salty. Next time I would leave out the salt entirely and put in less blue cheese-it was a little overpowering. Also, I would leave it in the cooler for an extra 30 minutes or more. It was still too soft at 30 minutes.In addition, I put them in for 25 minutes and next time I would add 3 more minutes for more color.

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They are so simply and deliver great flavor! If you like cheese this will surely satisfy your cheese tooth! I will keep my roll a little shorter next time so the crackers are bigger!