An indulgent accompaniment to soups and stews or appetiser. Cheese lover's dream; dieters nightmare - a must try!
Recipe posted by sethyoung
Blue cheese savoury biscuits & Coriander crisps
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Ingredients
Switch to Cup Measures- 150 grams plain flour
- 100 grams mature Cheddar (grated)
- 50 grams Stilton cheese (crumbled/roughly cubed)
- 150 grams butter (cubed)
- 1 large egg yolk
- ½ teaspoon English mustard powder (or 1 tsp whole grain mustard)
- ½ teaspoon freshly ground pepper
- fresh coriander
- olive oil
- fresh chives (chopped - optional)
- 1 tablespoon Herbs de Provence (check doesn't contain lavender - optional)
- poppy seeds (or sesame seed - optional)
Method
- Lightly grease a baking sheet or line with baking paper.
- Mix flour and cheeses together.
- Add butter and mix with warm hands until combined.
- Add egg yolk pepper, mustard, pepper and any optional extras and stir to form a dough
- Wrap dough in cling film and refrigerate for 30 minutes
- Leaves enough time to make coriander crisps – skip to step 9; preheat oven to 200C/180C fan assisted
- On a lightly floured surface, roll out dough thinly. Using a 6cm cookie cutter cut out biscuits, reforming and re-rolling dough until exhausted. Sprinkle with topping if desired. Stab one tiny hole in centre of biscuit ensuring they don’t rise too well.
- Bake in oven for 20 minutes or until golden
- Take a bowl and cover, tightly with clingfilm
- Take separate coriander leaves dip in olive oil and lay on clingfilm
- Microwave for 10-30 seconds and check. Coriander will cook leaving a beautiful aroma and will be slightly firm – resembling a crisp texture. May take longer to cook, depending on wattage of microwave
- Enjoy biscuits slightly cooled straight out of the oven, or after thorough cooling. Serve sprinkled with coriander crisp with extra available for coriander lovers (like me!). Found to work well with Nigella’s Broccoli & Stilton soup or any rich extravagant soup/stew, which reminds me of a quote Nigella once said, ‘‘When it comes to food, I may be extravagant, I am never wasteful’’
- Can be dipped in soup/stew or will float atop. May also be eaten alone simply with sour cream and chive; not for the faint hearted!
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