I didn't have any blue cheese on hand, but I have found replacing a tablespoon or two of cheddar for blue cheese gives these crackers an added depth of flavour.
I rarely bake the entire batch in one go. I like to treat these like icebox cookies.
1 cup whole wheat pastry flour
1/2 tsp salt
1/8-1/4 tsp ground cayenne, (to taste)
1/4 lb sharp cheddar cheese, cubed (replace some with blue cheese, if you like)
1/2 cup roasted sunflower seed kernels
1 large egg yolk
3-5 tbsp cold water
Place the flour, salt, and cayenne into the bowl of a food processor and pulse a few times.
Add the cheese cubes and pulse a few more times until the cheese and flour appears crumbly.
Add the sunflower seeds, egg yolk and 2 tablespoons of water. Pulse a few more times. Add more water, 1 tablespoon at a time, (if necessary) until you have a moist, crumbly mixture (on the verge of forming a ball). A small amount pressed together will hold it's shape (bottom left).
Firmly shape the mixture into a log about 10 inches long. If it's too crumble, just return everything back to the food processor and sprinkle a bit of water over the mixture and pulse again. On the other hand if the dough appears to be too moist, add a small amount of flour and pulse.
Wrap the log in plastic and refrigerate for about an hour or longer.
Preheat oven to 350°F.
Cut the log into thin slices with a sharp knife and place them onto a baking sheet lined with a silicone mat.
Bake for about 15 minutes or until the crackers are evenly browned.