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Categories:Viewed: 67 - Published at: a year ago
Ingredients
- 100 g plain flour
- 85 g cold butter, diced
- 14 teaspoon mustard powder
- 14 teaspoon cayenne pepper
- 1 tablespoon polenta
- 1 tablespoon poppy seed
- 100 g Stilton cheese, crumbled
- 20 g Stilton cheese, crumbled to top the cookies
Method
- In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, stilton and a pinch of salt, using your fingers and hands, until the mixture forms a pastry dough.
- Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese.
- You can be quite heavy-handed.
- On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter.
- wrap in cling film and chill for at least 1 hour.
- (The pastry can now be chilled for up to 1 week or frozen for up to 1 month.
- The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.
- ).
- To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C
- Slice the dough into rounds just under 1cm thick.
- Lay the rounds a couple of centimeters apart on a baking sheet (or two, if you are cooking all the biscuits at the same time).
- Put a very small piece of stilton in the middle of each biscuit.
- bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling.
- Leave to cool slightly before serving.
- The biscuits will keep for 2-3 days in an airtight tin.
