One of my most loved cook books is Cookie Magic* by Kate Shirazi. I used to bake items from it all the time when the kids were small and the recipes for homemade custard creams and chocolate bourbon biscuits in particular are just perfect. Along with the fabulous sweet biscuit recipes however, the book also has some rather lovely savoury recipes. So this week, when I had some Stilton left in the fridge after making a big batch of my Broccoli and Stilton soup, and some walnuts in the cupboard I decided to see if I could adapt Kate’s recipe for Stilton and walnut biscuits to make them gluten free.
And let me tell you, they were fabulous. I took them into work and I have never had so many compliments for my baking before. These will be one of my go-to homemade snacks in the future.
lngredients (makes about 80 bite-sized biscuits)
80g Stilton (or other hard blue cheese)
120g butter, softened
160g gluten free self-raising flour (I used Doves Farm)
1/4 tsp paprika
30g walnuts, chopped
Method
Cream together the butter and cheese. Mix in the rest of the ingredients and form into a dough. You may need to use your hands to combine everything properly. Form the dough into a ball and cover in cling film (or if you’re trying to reduce your plastic use, as I am, put it in a dish with a tight-fitting lid) and put in the fridge for an hour.
Preheat the oven to 180C, roll out the dough to approx o.5cm thick and cut into tiny cookies. This batch made me approximately 80 tiny stars.
Bake for 10-12 minutes, until lightly golden at the edges.
They are amazing straight out of the oven, but honestly just as good the next day. I don’t know if they would be good the day after that though, because mine had all been eaten by then.
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