House Spouse

So, I’m sitting here lustily reading this post at The Kitchn about making fondue with Cashel Blue and it occurred to me that I never wrote about the time I made Nigella Lawson’s Irish Blue Biscuits. They are scrumptious. Delightful. And if you have some tea with them in the middle of a rainy afternoon, well, you just feel literary.

Irish Blue Crackers
from How to Be a Domestic Goddess

Preheat oven to 400 F.

Combine
3/4 c. Cashel Blue (or other blue cheese…if you hate my people)
scant 1/2 c salted butter, softened
1 large egg yolk

Then work in, forming a soft dough
3/4 c all-purpose flour
1/4 c blue cornmeal (I used regular old yellow cornmeal, which is why my crackers aren’t as pretty as Nigella’s)
a pinch of salt (depending on how salty your cheese is)

Shape the dough into a disk, wrap it in plastic wrap and refrigerate for 30 minutes.

Dust a surface with flour and roll out the dough until it’s about a quarter-inch thick. Cut into any shape you’d like. Brush with an egg glaze, and cook for 10-15 minutes. They’ll be crisp around the edges and soft in the middle when they’re finished. Remove to a wire rack to cool.

This recipe will produce about 30 crackers. You’ll want to gobble all 30 of them up.

I think this dough could be used to make a really decadent galette, so long as the filling weren’t too rich.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.