Stilton and Walnut Crackers

Ingredients

• 1 stick unsalted butter, at room temperature
• 8 ounces Stilton cheese, crumbled, at room temperature
• 1 1/2 cups all-purpose flour, plus more for the work surface
• 1/2 to 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cold water
• 1 large egg, beaten with 1 tablespoon cold water
• 1/4 cup walnuts, finely chopped

Directions

1. In the bowl of an electric mixer with the paddle attachment, mix the butter and cheese until the mixture is smooth, about 1 minute. Turn the mixer to low, add the flour, salt, and pepper, and beat for about 1 minute, just until the mixture breaks into big, crumbly pieces. Pour in 1 tablespoon cold water and mix until the dough gathers together. If it still seems dry, work in a little more water, just a few drops at a time. Transfer the dough to a floured work surface and shape it into a 12-inch-long log. Scatter the walnuts over a cutting board. Brush the log lightly with the egg wash, turning it so the outside is coated all around. Roll the dough through the walnuts, moving it back and forth and pressing gently so the nuts cling evenly to the surface. Wrap the log in plastic wrap and chill for at least 30 minutes or up to 4 days.
2. Meanwhile, heat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
3. With a small sharp knife, slice the log into 3/8-inch-thick rounds and place the crackers on the prepared parchment. Bake for 22 minutes, turning the baking sheet once partway through, until the crackers are only lightly golden. Cool them on the baking sheet. Serve at room temperature.