Roquefort Biscuits.


Roquefort Biscuits

325g Plain Unbleached White Flour
175g unsalted butter at room temperature
100g grated strong cheddar at room temperature
100g Roquefort cheese at room temperature
5g fine sea salt
5g paprika powder
2g crushed white pepper corns


– blend the butter and the cheeses until smooth but making sure not to beat
– sieve the flour, salt, paprika and pepper, add to the butter and cheese mixture
– rub together to form a smooth paste, wrap in cling film
– rest in the fridge for about an hour
– roll out 3mm thick and cut to desired shape
– bake at 200C degrees for 8 – 10 minutes on trays with parchment paper on them
– bake well until golden and crisp
– allow to cool a little then place onto a cooling wire to cool down completely.


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