We’ve served our cracker bites with whipped Danish blue cheese and pear, but feel free swap out for your favourite fruit and cheese combination - apple and cream cheese, or goat’s cheese and grape would work well.
Serve with our Hot Smoked Salmon Rye Breads for a wonderful Scandi feast! These bite-sized crackers make for a wonderful canapé at any Christmas parties you might be having.
Step 1Preheat oven to 180°C (160°C fan) mark 4 and line a baking sheet with baking parchment. In a large bowl mix 50g wholemeal rye flour, 50g plain flour, 3tbsp rolled oats and a large pinch of fine salt until combined. In a jug whisk 50ml milk and 2tbsp runny honey. Pour into the flour bowl and mix with a wooden spoon to a sticky dough. Tip on to a lightly floured worksurface and knead for 5min, until smooth.
Step 2Re-flour the surface, if needed, and roll out the dough to a rough 26cm square. Slice into 36 crackers and carefully transfer to the lined sheet. Prick each a few times with a fork.
Step 3Cook for 25min, until golden and crisp. Leave to cool for 5min, then transfer to a wire rack to cool completely. To serve, in a medium bowl using a balloon whisk, mix 75g Danish blue cheese (at room temperature), 75g cream cheese (at room temperature), 2tbsp milk and some seasoning until slightly aerated. Spoon or pipe on to the crackers, top each with a small slice of pear and drizzle over some runny honey.
GET AHEAD
Make crackers up to 2 weeks ahead. Once cool, store in an airtight container at room temperature. Whisk the blue cheese mixture up to a day ahead. Cover and chill. Complete recipe to serve.
Per canapé:
Calories: 34
Protein: 1g
Total fat: 1g
Saturates: 1g
Carbs: 4g
Total sugars: 2g
Fibre: 0.5g
100+ of the best canapé recipes - delicious party food for every occasion
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
