These scrummy blue cheese and poppy seed biscuits can be eaten straight away, kept in a container for several days, or made ahead and then frozen. They are really simple to make and look impressive so are great to have handy if you are expecting people (or need an edible gift idea). They were also wolfed down by my kids as an after school snack!
The biscuits are from a recipe in Jane Lovett’s new ‘Make It Easy’ cookbook and she often serves them after meals instead of cheese (although I reckon they would be even better WITH cheese!) We ate half and froze half so we could have some over Christmas. You need clingfilm. Allow about 15 mins prep, 1 hour chilling and 10 mins baking.
Blue cheese and poppy seed biscuits (makes approx 25)
110g self-raising flour
Large pinch mustard powder
50g blue cheese, crumbled (any is fine – I opted for the cheapest!)
50g cheddar cheese, grated
1 tsp poppy seeds
1 tsp salt and pepper
Preheat the oven to 200 degrees/gas mark 6. Process the flour and butter until it resembles fine breadcrumbs (if the mixture seems too wet, gradually add flour until it is thicker). Add the mustard powder, cheeses, poppy seeds and salt and pepper and process until well mixed.
On a lightly floured surface, roll the mixture in to two fat sausages and wrap tightly in clingfilm. Chill for at least an hour (it will firm up). Unwrap and slice into discs about the thickness of a pound coin. Place on baking paper and bake for at least 5-7 minutes, turning halfway through when golden. They should expand a little. Cool slightly then eat!
If you want to freeze any then do so, either after baking OR after you have sliced in to discs, but before baking. Put the biscuits spread out in freezer bags. Cooked frozen biscuits can be briefly heated in the oven to take the frozen ‘edge’ off them and uncooked frozen biscuits can be baked as above.