Recipes

From New Country Kitchen by Henrietta Green, these blue cheese biscuits make great nibbles to serve with drinks, particularly around Christmas party-time.

Makes 32 biscuits

    125g/4½ oz butter plus extra for greasing
    60g/2¼ oz Stilton, crumbled
    60g/2¼ oz mature Cheddar, grated
    125g/4½ oz self raising flour
    1 tbsp fresh mixed herbs, finely chopped
    pinch of cayenne
    pinch of salt
    60g/2¼ oz walnuts, chopped
    Preheat the oven to 190C/375F/gas mark 5.

Method

Grease the baking trays.

Put the butter with the two cheeses, flour, mixed herbs, cayenne and salt in a food processor. Whizz until the mixture comes together to form a ball. (If you are mixing by hand; put all the dry ingredients into a bowl, melt the butter and, using a wooden spoon, stir it into the mixture until it comes together).

Cut the pastry in half and then break it into small bits of equal quantities. Roll them into small ball about 2.5cm/1in in diameter between the palm of your hands, then flatten them gently into a small thick biscuit.

Scatter the chopped walnuts on a lightly floured surface. Roll the edge of the biscuit in the nuts and place on the greased tray. Scatter any remaining nuts on top and bake in the preheated oven for about 15 minutes or until golden brown. Leave to cool on wire cooling trays before serving.