Blue cheese biscuits

These salty, cheesy biscuits go very well indeed with all kinds of alcoholic drinks and are therefore just the thing for the festive season. They make a nice change from the usual boring party nibbles or alternatively a gift for someone lacking in a sweet tooth – always a challenge for someone that makes chocolate truffles instead of buying presents.

This recipe is adapted from Nigella's How to be a Domestic Goddess – the book that first inspired my love of baking, and one I go back to again and again for the recipes that have become firm favourites.
 

Things I have learnt from making these biscuits...

This dough is similar to pastry in that it should be worked as little as possible to prevent it from becoming tough once baked.

You can cut the dough out with small cookie cutters like the star shaped one I used here or by cutting out simple squares or diamonds with a sharp knife.

If you make tiny biscuits like these keep a close eye on them in the oven, the difference between cooked and burnt can be a matter of moments!
 

Blue cheese biscuits:

(adapted from the Irish Blue Biscuits recipe in How to be a Domestic Goddess)

175g crumbly blue cheese e.g Stilton

100g unsalted butter, softened

1 large egg yolk

175g plain flour

1 beaten egg, for brushing (optional)

pinch of sea salt flakes

• Preheat oven to 200°C and line 2 large baking trays with parchment
• Mix together the cheese, butter and egg yolk
• Add the flour and then knead together until just combined
• Wrap the ball of dough in clingfilm and chill for about 30 minutes
• Roll out the dough on a floured worktop to about half a centimetre thick
• Cut the biscuits out to the desired shape either with a cookie cutter or a sharp knife
• Place on the baking trays and brush with the egg glaze and sprinkle with sea salt
• Bake for 10-15 minutes until golden brown and crisp at the edges
• Cool on a wire rack and store in an airtight container for up to 1 week