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Recipe by Barney Desmazery

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1. 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.
2. On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter, then 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.)
3. To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C. Slice the dough into rounds just under 1cm thick. Lay the rounds a couple of centimetres 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, then 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.

Per biscuit

61 kcalories, protein 2g, carbohydrate 3g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.2 g

Latest comments and suggestions

• nelliemelba

  18 February 2008

  nelliemelba rated and commented on this recipe

  

  Made these to go with the smoked salmon and horseradish creme fraiche recipe. Everyone loved these crispy biscuits easy to do and the poppy seeds add extra flavour. Now a frim favourite.

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• Belkey

  25 May 2008

  Belkey rated and commented on this recipe

  

  Delicious and easy, make sure you space them out well on the baking tray though as they do spread....

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• CloClo

  08 July 2009

  CloClo commented on this recipe

  Look really nice, but I can't stand the smell of stilton - what cheese can I use instead (or would normal cheddar do?)

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• yummie

  09 July 2009

  yummie commented on this recipe

  barney you are a star, love these,mmmmmmmm

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Ingredients

• 100g plain flour
• 85g cold butter , diced
• small pinch of mustard powder
• small pinch of cayenne pepper
• 1 tbsp polenta (this is optional but does add extra crunchiness)
• 1 tbsp poppy seeds
• 100g Stilton , crumbled (it's easier to use if taken straight from the fridge)
• extra Stilton to top the biscuits

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Difficulty and servings

Makes about 30 biscuits

Preparation and cooking times

Prep 30 40 mins

Plus chilling time

Vegetarian

Ingredients

• 100g plain flour
• 85g cold butter , diced
• small pinch of mustard powder
• small pinch of cayenne pepper
• 1 tbsp polenta (this is optional but does add extra crunchiness)
• 1 tbsp poppy seeds
• 100g Stilton , crumbled (it's easier to use if taken straight from the fridge)
• extra Stilton to top the biscuits

Per biscuit

61 kcalories, protein 2g, carbohydrate 3g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.2 g

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