Stilton & Poppy Seed Biscuits
- 100g plain flour
- 85g butter
- small pinch cayenne or paprika
- 1 tbspn polenta (optional)
- 1 tbspn poppy seeds
- 100g stilton
Put flour, butter, cayenne, polenta & poppy seeds in food processor for a few seconds until blended. Add stilton & blend until dough is made.
Empty dough on to worktop/pastry board & knead together to make into a 25cm sausage shape.
Wrap in cling film & chill for approx 1 hour. (this can be chilled for up to a week or frozen for a month)
Preheat oven to 190°C/375°F.
Cut into slices approx 1cm thick.
Lay in rounds on baking sheet & bake for approx 10mins until golden brown.
Leave to cool on wire tray before serving