Blue cheese and sesame biscuits

Blue cheese and sesame biscuits
  • Serves icon Makes about 30
  • Time icon Hands-on time 25 min, oven time 12-15 min

”These rich, crumbly biscuits can be made in moments and are great for using up the Christmas stilton or other blue cheese.” – Thane Prince

Nutrition: per serving

Calories
75kcals
Fat
5.3g (3g saturated)
Protein
2.2g
Carbohydrates
4.5g (0.1g sugars)
Fibre
0.4g
Salt
0.1g
Calories
75kcals
Fat
5.3g (3g saturated)
Protein
2.2g
Carbohydrates
4.5g (0.1g sugars)
Fibre
0.4g
Salt
0.1g

Ingredients

  • 175g self-raising flour
  • 100g unsalted butter
  • 3 tbsp finely grated parmesan (or vegetarian hard cheese)
  • 100g stilton, dolcelatte or other blue cheese
  • 45g sesame seeds

Method

  1. Put all the ingredients apart from the sesame seeds in a food processor and pulse until a dough forms. If you don’t have a food processor, put the flour and butter in a mixing bowl and rub to a crumb-like consistency using your fingers. Add the parmesan and crumble in the blue cheese, then bring together into a dough. Wrap in cling film and chill for 1 hour.
  2. Heat the oven to 200°C/180°C fan/gas 6. Once the dough has chilled, form it into 30 balls about the size of large cherries or small walnuts, rolling them between your palms. Put the sesame seeds on a plate and roll the balls in the seeds to coat.
  3. Put the balls on a baking sheet lined with non-stick baking paper and press your thumb into the centre of each biscuit. Bake for 12-15 minutes until the biscuits are a light golden brown and you can smell a lovely cheesy aroma. Cool on a rack and serve with dry sherry or another aperitif.

delicious. tips

  1. You can use other cheeses to replace the parmesan but the stilton or other blue cheese is important as its texture helps bring the dough together. If cooking for strict vegetarians, check that the cheeses are made using vegetarian rennet.

  2. Bake up to 48 hours ahead and keep in an airtight container. The dough (at the end of step 1) can be frozen, wrapped tightly in cling film, for up to 1 month.

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