Anyone who’s been to my house for a nice dinner knows I nearly always offer a cheese course. I used to pass around a big board of cheeses, but I’d find myself with lots of leftover expensive cheese which sometimes found their way onto a pizza or into a pan of mac and cheese, but more often they’d get lost in the cheese drawer. When they finally turned up, they were beyond salvaging.
These days I tend to buy one special cheese for my cheese course, but I love spending a little extra time making a cracker “plate” for it. Here’s my latest. If you love Carr’s Whole Wheat Crackers, you’re gonna love these. They’re a little sweet but not too much so, making them a perfect match for blue cheese which I then drizzle with honey.
I usually follow my cheese course with a small sweet for my dessert-loving friends, but I’m usually happy to stop right here.
- 2⅓ cups whole-wheat flour
- ¼ cup each: wheat germ and sugar
- ¼ teaspoon each: baking soda and salt
- 2 tablespoons nonfat dry milk powder
- 10 tablespoons frozen butter
- ⅓ cup cold water, plus extra for drizzling
- 1 teaspoon vanilla
- A large round of blue cheese, cut into 24 small wedges
- Honey for drizzling
- Adjust racks to lower-middle and upper positions; heat oven to 325 degrees.
- Mix dry ingredients. Grate butter into the flour mixture on the large holes of a box grater; toss to combine, working butter into the mixture with fingertips . Mix water and vanilla; drizzle over flour mixture. Pressing mixture against the bowl, form it into a ball, sprinkling in more water if necessary to get dough to come together. Divide dough into two balls.
- Working 1 dough ball at a time, roll on a floured surface to an approximate 8- by 11-inch rectangle, about ⅛-inch thick. Trim to square up. Cut dough into 12 generous 2½-inch squares and transfer to a small rimmed baking sheet. Repeat with remaining dough and a second small rimmed baking sheet.
- Bake crackers, rotating each baking sheet from back to front and switching rack positions after 15 minutes, until golden brown, about 25 minutes. Transfer crackers to a wire rack; cool to room temperature. (Can be stored in a tin for 2 weeks.)
- Serve, topping each cracker with a wedge of blue cheese and a drizzle of honey.