Stilton and Poppy Seed Sablés
These French sablé biscuits have a characteristically sandy, crumbly texture, enhanced here with the savoury flavour of Stilton cheese. A touch of polenta and poppy seeds adds a pleasant crunch to each bite. The dough is shaped into a log, chilled, then sliced and baked until golden. Topped with a small piece of cheese, they make an elegant snack or starter. The recipe yields about 30 biscuits and takes roughly 40 minutes to prepare and bake.
Ingredients
- 100g plain flour
- 85g cold butter diced
- small pinch of mustard powder
- small pinch of cayenne pepper
- 1 tbsp polenta (this is optional but does add extra crunchiness)
- 1 tbsp poppy seeds
- 100g stilton crumbled (it's easier to use if taken straight from the fridge)
- extra stilton to top the biscuits
Method
- Combine the flour, diced butter, mustard powder, cayenne, optional polenta, poppy seeds, crumbled Stilton and a pinch of salt in a large bowl. Rub the ingredients together with your fingers until a pastry dough forms. Briefly knead the dough until it holds together and is flecked with small pieces of cheese.
- Transfer the dough to a floured surface and use your hands to roll it into a log shape approximately 25cm long and 4cm wide. Wrap the log in cling film and refrigerate it for at least 1 hour. This pastry can be kept chilled for up to 1 week or frozen for 1 month. It can be sliced and baked from frozen, but cut it slightly thicker.
- Heat your oven to 190C/gas 5/fan 170C. Slice the chilled dough into rounds just under 1cm thick. Place the rounds a couple of centimetres apart on one or two baking sheets. Position a very small piece of Stilton in the centre of each biscuit. Bake for 10-15 minutes, until the edges turn golden and the cheese bubbles. Allow to cool a little before serving. Store any leftovers in an airtight container for 2-3 days.
Nutrition (per serving)
Calories61 kcal
Fat5 g
Saturates3 g
Carbs3 g
Protein2 g
Sodium80 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisinefrench
DietVegetarian
