Ingredients
- 150g plain flour
- ½ tsp fine sea salt
- 80g Blauer Shnee – Blue Snow – or sub for Colston Bassett or Perl Las
- 100g unsalted butter
- 1 medium free-range egg yolk
- 4 tbsp black sesame, poppy, nigella seeds or chilli flakes
Method
- Pulse the flour, salt, blue cheese and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg yolk and continue to whizz until a ball of dough forms. Alternatively, rub the flour, salt, stilton and butter between your fingertips until the mixture resembles breadcrumbs, then add the egg yolk and briefly knead until you have a soft dough.
- Divide the mixture in 2 and roll each piece into an even sausage shape about 2.5-3cm in diameter. Scatter the seeds onto a small baking tray and roll the pieces of dough in the seeds until evenly coated. Chill for 1 hour or until firm.
- Heat the oven to 160ºC fan/gas 4. Slice the chilled dough into 7-8mm thick rounds. Put the biscuits on a large, lined baking tray, then bake for 12-14 minutes until pale and golden. Leave to cool completely.
