Blue Cheese Chips (crackers)
alt.cooking-chien/Traci & Jeff Poole/2000
Yield: 130-40

1/2 lb (8 ounces) blue cheese, broken into small pieces
8 tbsp (1 stick) butter or margarine, softened
2 cups all-purpose or rice flour
1/4 cup buckwheat groats or chopped
toasted nuts of your choice
1/4 tsp pepper
1/4 cup milk

Preheat the oven to 350~F.

Cream the butter and cheese together in the food processor, or in a large bowl using a pastry blender or two knives.

In another bowl, stir together the flour, buckwheat groats or nuts (if desired) and pepper. Add the flour mixture to the butter-cheese mixture and blend well.

Blend in the milk, little by little, to form a dough that will hold together in a cohesive ball. The dough should be quite stiff. Divide it into 2 equal portions for rolling.

On a floured surface or pastry cloth, roll out to about 3/16 inch thick. Cut into 1-1/2-inch circles and place on an ungreased baking sheet, making sure the edges do not touch. Prick each cracker in 1 or 2 places with the tines of a fork.

Bake for 15 minutes, turn, and bake for an additional 5 to 10 minutes, or until medium brown.