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.
Love these, Gerlinde. I've been experimenting with them myself, inspired by Ina Garten's version. My husband and I like to have them with a glass of wine. I love the idea of using the sunflower seeds and whole wheat flour...so much healthier than mine!
ReplyDeleteHer blue cheese and walnut crackers? I just looked them up and they look delicious.
ReplyDeleteinnovative healthy crackers looks wonderful i haven't had this combination
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