The Stilton and Walnut Biscuits Recipe These savory biscuits are an ideal way to use up the leftover cheese and nuts you usually have after Christmas.
5oz (120g) Stilton cheese, or other
4 tbsp unsalted butter, softened
3⁄4 cup all-purpose flour, sifted,
plus extra for dusting
1⁄3 cup walnuts, chopped
freshly ground black pepper
1 large egg yolk, at room
1 Mix together the cheese and butter with an electric hand mixer until soft and creamy.
2 Add the flour to the cheese mixture and rub in with your fingertips to form bread crumbs.
3 Add the walnuts and black pepper and stir to mix through.
4 Finally add the egg yolk and bring the mixture together to form a stiff dough.
5 Knead the dough briefly on a lightly floured work surface to help blend in the walnuts.
6 Wrap the dough in plastic wrap. Chill for 1 hour. Preheat the oven to 350°F (180°C).
7 Turn the dough out onto a floured work surface and knead briefly to soften slightly.
8 Roll it out to a thickness of 1⁄4in (5mm) and cut out the biscuits with the pastry cutter.
9 Alternatively, the dough can be chilled as an even 2in (5cm) diameter log.
10 Slice the dough log carefully into 1⁄4in (5mm) rounds with a sharp knife.
11 Put the rounds on non-stick baking sheets and bake in the top of the oven for 15 minutes.
12 Turn them over and bake for another 5 minutes until golden brown on both sides.
13 Remove from the oven, allow to cool a little on their sheets, then transfer to a wire rack to cool completely. STORE The biscuits will keep in an airtight container for 5 days.
|Stilton and Walnut Biscuits Recipe|