Blue cheese biscuits with poppy seeds
(from Elyce123’s recipe box)
Makes 30, can be stored in an airtight container for up to a week
Source: delicious. December 2004
Prep time: 25 minutes
Cook time: 15 minutes
Categories: Christmas, December, Gifts
Ingredients
- 150g Danish blue cheese, roughly chopped
- 100g softened unsalted butter, roughly chopped
- 1 medium egg yolk
- 100g plain flour, plus extra for dusting
- 75g quick-cook polenta
- 1 tsp poppy seeds
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Line 2 baking sheets with baking paper. In a bowl, mash the cheese with a fork. Add the butter and egg yolk and mix together. Sift over the flour, add the polenta and mix into a stiff dough. Shape into a ball, flatten slightly, wrap in cling film and pop in the freezer for 15 minutes to chill.
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Dust a work surface with a little flour. Roll out the cheese dough to 5mm thickness. Using a 5cm star-shaped cutter, cut out biscuits and put onto the baking sheets. Re-roll the trimmings to cut out more biscuits, making 30 in total.
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Sprinkle the biscuits with poppy seeds, pressing them in lightly so they stick. Bake for 12-15 minutes until golden. Transfer to a wire rack to cool.