After my debacle with the weevils, I was able to make the Bon Appetit recipe I wanted to replicate. I actually have made many variations of the Roquefort Crackers I read about, as I used to like to make cheese straws and cheese crackers for gifts around the holidays. What I love about the recipe is that it is a 1-1-1 ratio of ingredients: 1 cup flour, 1 stick butter, 1 cup cheese. You can then play around with everything else to essentially create a savory, cheese blasted shortbread.

For the blue cheese crackers, I did just that – 1 cup flour, 1 stick butter, and 1 cup blue cheese crumbles. I let the butter and blue cheese come to room temperature, and I mixed it all together with my hands, similar to kneading dough. I added some cracked pepper and Worcestershire sauce to enhance the flavors, instead of cayenne. I prefer cayenne with cheddar or Parmesan when making these. I then rolled the dough out into a log shape, similar to store-bought cookie dough, and wrapped it in plastic. The Bon Appetit recipe says to leave it in the fridge for 12 hours, but I only did for about 4. I do not see how 12 is necessary unless you want to make the dough ahead of time and let it sit overnight. When I was ready, I preheated the oven to 400 degrees, sliced the log into 1/4″ thick discs, and pressed them into a ramekin of sesame seeds to garnish and add a extra element of flavor and crunch.