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Blue cheese biscuits with poppy seeds

Name: Blue cheese biscuits with poppy seeds
Yield: Makes 30 biscuits
Cuisine: British recipes
Ingredients: 150g Danish blue cheese, roughly chopped; 100g softened unsalted butter, roughly chopped; 1 medium egg yolk; 100g plain flour, plus extra for dusting; 75g quick-cook polenta; 1 tsp poppy seeds

Easy
December 2004

Easy
December 2004

Test kitchen approved

Makes 30 biscuits
Takes 40 minutes to make, plus chilling

This blue cheese biscuit recipe is so moreish they’ll have you coming back again and again to make more and more.

Nutrition: per serving

Calories: 66kcals
Fat: 4.6g (2.7g saturated)
Protein: 1.7g
Carbohydrates: 4.7g (0.1g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 66kcals
Fat: 4.6g (2.7g saturated)
Protein: 1.7g
Carbohydrates: 4.7g (0.1g sugar)
Salt: 0.2g

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Ingredients

150g Danish blue cheese, roughly chopped
100g softened unsalted butter, roughly chopped
1 medium egg yolk
100g plain flour, plus extra for dusting
75g quick-cook polenta
1 tsp poppy seeds

Method

Preheat the oven to 200°C/fan180°C/gas 6. Line 2 baking sheets with baking paper. In a bowl, mash the cheese with a fork. Add the butter and egg yolk and mix together. Sift over the flour, add the polenta and mix into a stiff dough. Shape into a ball, flatten slightly, wrap in cling film and pop into the freezer for 15 minutes to chill.
Dust a work surface with a little flour. Roll out the cheese dough to a 5mm thickness. Using a 5cm star-shaped cutter, cut out biscuits and put onto the baking sheets. Re-roll the trimmings to cut out more biscuits, making 30 in total. Sprinkle the biscuits with poppy seeds, pressing them in lightly so they stick. Bake for 12-15 minutes until golden. Transfer to a wire rack to cool.
Gift-wrap with a card or label explaining to store in an airtight box and eat within a week.