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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
