Recipe: Stilton and Walnut Biscuits

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1. Ingredients:

   80 g walnuts 120 g unsalted butter, diced 340 g Stilton, crumbled 200 g plain flour, plus extra for dusting ½ tsp dried thyme ½ tsp fine sea salt ¼ tsp ground black pepper 1 medium egg, beaten

   Method

• Chop the walnuts and set aside
• In a mixing bowl put 120g of unsalted butter and 340g of crumbled Stilton and mix.
• Add 200g of flour, ½ tsp dried thyme, ½ tsp fine sea salt, ¼ tsp ground black pepper and work the dough
• Tip the dough on a lightly floured surface. Shape the dough into a log (approx. Ø 4 cm, 50 cm long).
• Cut log in half, forming 2 x 25 cm logs, then set one aside. Distribute ½ reserved chopped walnuts over work surface.
• Lightly brush log with beaten egg, then roll in walnuts until the whole log is covered. Repeat with remaining log and chopped walnuts.
• Wrap logs in cling film and chill in fridge for 2-3 hours until firm
• With a sharp knife, slice chilled dough logs into thin rounds (approx. 5 mm thick) and arrange on a tray. Bake for 10 minutes (180°C) then rotate trays and bake for a further 3-5 minutes (180°C) until evenly browned.2. In a mixing bowl put 120g of unsalted butter and 340g of crumbled Stilton and mix.
• Tip: Pairs well with very strong jams (e.g.: onion, garlic). I made roasted garlic jam and it was nice pairing.