Blue cheese biscuits

I’ve been lax with my baking recently, I’ve been neglecting flour and yeast in favour of curds and whey. Hopefully this post will restore the balance (at least a little). I like baking with what I’ve got to hand and lately that means cheese! I’ve never seen an over-abundance of cheese as a bad thing; however when the crackers have run out this is great little recipe for using up blue cheese. My Mum makes these at Christmas, when there is always large hunk of Stilton in the fridge.

You’ll need to use a semi-firm or crumbly blue for this, so no Gorgonzola Dulce or Cambozolas. I used the creamy Blue Monday in mine. This is made up in Yorkshire by Shepherds Purse for Alex James of Blur fame. Its nice and creamy (would be a good introduction for people not keen on blue cheese) but for these biscuits something with a bit more punch is necessary like a good Stilton or the incredible Stichelton made in Nottinghamshire by Joe Schneider.

These cheesy little morsels make great snacks with drinks and I can firmly recommend you try one with a Dirty Martini (or two).

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Girlfriend approved!

Girlfriend approved!

Blue cheese, poppy seed and walnut biscuits

Makes about 20 2 inch biscuits 

100g plain flour

85g unsalter butter, cold

100g strong blue cheese, plus extra for topping (optional)

1 tbsp poppy seeds

50g walnuts, chopped

pinch of salt

Start by cutting the cold butter and cheese into small chunks. Mix together the flour, salt, walnuts and poppy seeds and begin to rub in the butter and cheese with your fingers as if making pastry.

Make sure you get all the butter rubbed into the flour (it can be hard to tell with all the cheese and nuts in there feel around with your fingers). When its all rubbed in you should have a smooth, firm dough.

Roll the dough into a log shape with a diameter of around 2 inches/4cm. Wrap in cling film and chill in the fridge for 1 hour until it has set.

Pre-heat your oven to 190°C/170°C fan/gas 5. Take the log out the fridge, unwrap and slice into thin rounds between 3-5mm thick.

Place on a baking sheet, if you want to you can top each disc with a little blob of cheese like my Mum does. Bake in the pre-heated oven for around 10-12 minutes until they are golden brown and the cheese topping is bubbling. Remove and cool on a wire rack. Enjoy with drinks and friends.

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