Stilton and walnut biscuits
Item 1 of 1
Deliciously crunchy with an added hit of Stilton, these gluten-free savoury biscuits from Howard Middleton are easy to prepare and make a wonderful addition to any cheeseboard.
First published in 2015
discover more:
A lovely crunchy biscuit with a great texture – the addition of polenta adds an oaty quality, without having to track down gluten-free oatmeal. The Stilton bubbles away alarmingly when they bake, but don't worry – they turn out fine in the end.
Recipe taken from Howard Middleton's book Delicious Gluten-Free Baking published by Little, Brown.
Ingredients
Metric
Imperial
- 100g of walnuts, ground as fine as possible with a food processor or nut grinder
- 30g of chopped walnuts
- 60g of gram flour, plus extra for rolling
- 30g of polenta
- 50g of Stilton, or other strong cheese, roughly grated
- freshly ground black pepper
- 1 tsp dried thyme
- 1 egg
SAVE RECIPE
Method
1
Place the ground and chopped walnuts, gram flour, polenta, grated cheese, pepper and dried thyme in a large mixing bowl and mix together thoroughly
2
Break in the egg and mix well, using your hands to form the mixture into a ball of dough. Wrap the dough in cling film before putting in the fridge to rest for 30 minutes
3
Preheat the oven to 200°C/gas mark 6
4
Line a baking tray with some baking parchment, then lightly dust a clean surface with flour. Roll the dough out until it reaches a thickness of 4mm
5
Using a 6cm round cutter, cut out 16 biscuits from the dough and transfer them carefully to the pre-lined baking tray
6
Place in the oven for 15 minutes to bake. There will be a little oil that spills out from the biscuits, but don't worry as this is just from the cheese and nuts in the dough
7
When baked place on a wire rack and allow to cool
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024