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Stilton & poppy seed sablés

Stilton & poppy seed sablés

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  • Preparation and cooking time
    • Prep: -
    • Plus chilling time
  • Easy
  • Makes about 30 biscuits

Sablé is French for sandy, which explains the crumbly texture of these pastries - given extra crunch by the addition of polenta

  • Freezable
  • Vegetarian
Nutrition: per biscuit
HighlightNutrientUnit
kcal61
fat5g
saturates3g
carbs3g
sugars0g
fibre0g
protein2g
low insalt0.2g
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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

Method

  • STEP 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.

  • STEP 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.)

  • STEP 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.

Recipe from Good Food magazine, December 2002

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A star rating of 4.5 out of 5.11 ratings
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