1/2 cup Gorgonzola

1/2 cup Butter ( room temperature)

2 Tablespoons Finely chopped rosemary

4 Tablespoons Water

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 1/4 Cups All purposed flour

I recently bought some gorgonzola cheese. I had so much that I had to think of a variety of different uses for it. I came up with the idea of crackers because I’d like to make unsweetened cookies. I left the butter and cheese out in room temperature for a few hours, so the cheese developed a full flavour before I mixed it into the batter. I also added chopped rosemary to perfume the dough. After the dough was ready, I rolled it in an inch size and flattened it at a quarter inch thick.  Bake at 350F for 22 minutes. Let it cool completely before storing in an air tight container.