Bright orange cheese crackers were one of my favorite school yard snacks growing up. These days, my tastes have changed slightly and I enjoy cheeses of many colors, but I still enjoy cheese crackers. Fortunately, I no longer have to rely on little, square orange crackers to get my fix because I can make them easily at home. These Homemade Gorgonzola Crackers are a little bit more grown-up than the crackers that I enjoyed as a kid and are even more delicious. They’re a fantastic snack to enjoy yourself or to serve friends and family when entertaining.
The crackers are based on a recipe from the White Lily website. They are very easy to make and can be whipped up in a food processor in less than 5 minutes. One of the reasons that they are so easy is that the ingredient list is short: flour, butter and plenty of cheese. I used both gorgonzola and a mild white cheddar in the crackers. Most of the flavor from the crackers comes from the gorgonzola, but since it is a somewhat soft cheese, I find that using a blend that includes some firm white cheese (a very mild white cheddar or provolone could be used) gives the crackers a better structure. With a few pulses, the dough comes together and is ready to be rolled out and shaped into individual crackers.
Instead of using regular all purpose flour, I used one of White Lily’s new premium flour blends, specifically the Wheat and White Grape Seed Flour Blend. This particular flour blends all purpose flour with a flour made from finely milled grape seeds, a byproduct of the wine making industry. The grape seeds add a wonderful depth of flavor to the crackers, adding a sweet nuttiness that compliments the cheese and hints at the wine that was produced from the whole grapes.
One of the nice things about these new premium flour blends from White Lily is that the ingredients in the product are completely traceable. On the White Lily website, you will find their product traceabilty page, where you can enter the code found on the back of every bag of flour to learn about the farm where the wheat that went into that package was grown and who it was grown by. It’s a fascinating bit of insight to have.
I made my crackers in about 3/4-inch squares, using a pizza cutter to roll neat, even lines down my dough. You can also use a chef’s knife to cut through the cracker dough. I added a little dot in the center of each cracker as a nod to those bright orange cheese crackers, but you can skip it or add even more dots to give your crackers a custom look. I like to roll out the crackers to be a little on the thicker side, which makes them more substantial and delivers a little more gorgonzola flavor. The crackers are ready to eat as soon as they have cooled, but will keep well for 3-4 days in an airtight container, as well.
Homemade Gorgonzola Crackers
1 1/2 cups White Lily Wheat and White Grape Seed Flour
1/2 tsp salt
4-oz gorgonzola cheese, crumbled
4-oz mild white Cheddar cheese, shredded
1/2 cup butter, chilled
Coarse salt, for topping
In a food processor, combine flour and salt. Pulse to combine. Add in cheeses and butter and process until the ingredients come together into a soft dough, about 1 minute. Shape dough into a disc and wrap in plastic. Chill for 30 minutes.
Preheat oven to 350F. Line a baking sheet with aluminum foil.
On a very lightly floured surface, roll out the dough until it is about 1/8-inch thick. Using a pizza cutter, cut into 3/4-inch squares. Arrange the square crackers on the baking sheet and gather up the scraps to be rerolled into another batch. Sprinkle unbaked crackers with coarse salt.
Bake crackers for 12-15 minutes, or until lightly browned and crispy.
Allow crackers to cool completely before serving.
Makes 3-4 dozen
Disclosure: I’m a White Lily brand Ambassador, as well as a fan of their flours! While I like the unique flavor of the grapeseed flours, you can use unbleached all purpose flour in these crackers (the grapeseed flour can be substituted cup-for-cup) or a white whole wheat flour.