Seeded stilton biscuits

Seeded stilton biscuits
  • Serves icon Makes about 40 small biscuits
  • Time icon Hands-on time 15 min, plus chilling and cooling

Give cheese biscuits a festive twist by using strong blue cheese. Our seeded stilton biscuits make the perfect Christmas nibble to serve with fizz.

You might also like our parmesan and rosemary biscuits.

Nutrition: per serving

Calories
52kcals
Fat
3.8g (2g saturated)
Protein
1.3g
Carbohydrates
2.9g (0.1 sugars)
Fibre
0.3g
Salt
0.1g
Calories
52kcals
Fat
3.8g (2g saturated)
Protein
1.3g
Carbohydrates
2.9g (0.1 sugars)
Fibre
0.3g
Salt
0.1g

Ingredients

  • 150g plain flour
  • ½ tsp fine sea salt
  • 80g stilton or other blue cheese, crumbled
  • 100g unsalted butter
  • 1 medium free-range egg yolk
  • 4 tbsp black sesame, poppy or nigella seeds

Method

  1. Pulse the flour, salt, blue cheese and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg yolk and continue to whizz until a ball of dough forms. Alternatively, rub the flour, salt, stilton and butter between your fingertips until the mixture resembles breadcrumbs, then add the egg yolk and briefly knead until you have a soft dough.
  2. Divide the mixture in 2 and roll each piece into an even sausage shape about 2.5-3cm in diameter. Scatter the seeds onto a small baking tray and roll the pieces of dough in the seeds until evenly coated. Chill for 1 hour or until firm.
  3. Heat the oven to 160ºC fan/gas 4. Slice the chilled dough into 7-8mm thick rounds. Put the biscuits on a large, lined baking tray, then bake for 12-14 minutes until pale and golden. Leave to cool completely.

delicious. tips

  1. Next time: Try adding 1 tbsp chopped thyme leaves to the dough along with the flour in step 1.

    Don’t waste it: Lightly whisk the egg white with a pinch of sugar and freeze. Use for meringue/chocolate mousse.

  2. Open-freeze the sliced uncooked biscuits on trays, then pack into sealable bags. Store in the freezer for up to 3 months. Cook from frozen, adding 1-2 minutes to the cooking time.

Recipe By

Nicola Roberts

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