Blue Cheese Crackers

Blue Cheese Crackers

Brown rice flour and cornstarch combined with blue cheese, pecans and raspberry preserves make these little crackers a big party hit! ♥

1/3 cup chopped pecans
4 oz. container of crumbled blue cheese
3 T. butter, room temperature
1/2 cup brown rice flour
1/4 cup cornstarch
1/2 t. ground pepper
1/4 t. salt
1 large egg, beaten with 1 T. water
Parchment paper
Raspberry preserves

Arrange pecans in a singer layer in a shallow pan and bake at 350 degrees for 8-10 minutes. Let cool.

Combine blue cheese and butter in a food processor for 10-15 seconds until creamy, stopping to scrape down sides as needed. Add flour, cornstarch, pepper and salt. Pulse 8-10 times until mixture is crumbly.

Place the dough on a floured surface (brown rice flour), press into a ball, then roll into a log. Brush the log with the egg wash. Roll the log back and forth over the pan of pecans, pressing lightly and distributing pecans evenly over the log. Wrap the log in plastic wrap and refrigerate for at least 4 hours and up to 4 days.

Remove plastic from log. Cut the log into thin slices with a sharp knife and place the slices on a cookie sheet lined with parchment paper. Bake about 12 minutes in a 350 degree oven, or until lightly browned.

Let cool and serve with raspberry preserves.

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Categories: Recipes, Snacks & Appetizers

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