Stilton & Poppy Seed Sables
"Delicious little savoury cookies, very moorish. These make great Christmas presents."
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
30 cookies
ingredients
- 100 g plain flour
- 85 g cold butter, diced
- 1⁄4 teaspoon mustard powder
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon polenta
- 1 tablespoon poppy seed
- 100 g Stilton cheese, crumbled
- 20 g Stilton cheese, crumbled to top the cookies
directions
- 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 170°C
- 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.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
