Stilton & Poppy Seed Sables

• 100 g plain flour
• 85 g cold butter, diced
• 14 teaspoon mustard powder
• 14 teaspoon cayenne pepper
• 1 tablespoon polenta
• 1 tablespoon poppy seed
• 100 g Stilton cheese, crumbled
• 20 g Stilton cheese, crumbled to top the cookies

1. In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, stilton and a pinch of salt, using your fingers and hands, until the mixture forms a pastry dough.
2. Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese.
3. You can be quite heavy-handed.
4. On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter.
5. wrap in cling film and chill for at least 1 hour.
6. (The pastry can now be chilled for up to 1 week or frozen for up to 1 month.
7. The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.
8. ).
9. To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C
10. Slice the dough into rounds just under 1cm thick.
11. Lay the rounds a couple of centimeters apart on a baking sheet (or two, if you are cooking all the biscuits at the same time).
12. Put a very small piece of stilton in the middle of each biscuit.
13. bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling.
14. Leave to cool slightly before serving.
15. The biscuits will keep for 2-3 days in an airtight tin.

flour, cold butter, mustard powder, cayenne pepper, polenta, poppy seed, stilton cheese, stilton cheese

Taken from www.food.com/recipe/stilton-poppy-seed-sables-193813 (may not work)