Cheese crackers with walnuts

Ingredients:

• 110 g of butter at room temperature
• 220g Stilton cheese, crumbled (about 350g with rind), room temperature
• 1.5 cups of flour
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1 large egg, beaten with 1 tbsp water, for greasing
• 0.5 cup coarsely chopped walnuts

Preparation:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Stilton cheese for 1 minute or until smooth. Reduce the mixer speed to low, add the flour, salt, and pepper, and mix until a crumbly dough forms, about 1 minute. Add 1 tablespoon of water and mix.
2. Place the dough on a floured board, shape it into a ball, and roll it into a 30 cm long log. Brush the log completely with the egg mixture. Sprinkle walnuts on the cutting board and roll the log back and forth across them, pressing gently to distribute them evenly over the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 4 days.
3. Meanwhile, preheat oven to 175°C.
4. Using a small sharp knife, slice the log into slices, flatten to a thickness of 1 cm, and place the crackers on a parchment-lined baking sheet. Bake for 22 minutes, until golden brown. Rotate the baking sheet halfway through baking. Cool the crackers and serve at room temperature.