Wensleydale Blue Cheese Biscuits with Poppy Seeds

Wensleydale Blue Cheese Biscuits with Poppy Seeds
Serves 6 Prepare in 10 mins

These biscuits make a fine accompaniment to our range of delicious cheeses and are a perfect addition to a cheeseboard.


  • 150g Wensleydale Blue, cubed
  • 100g softened unsalted butter, roughly chopped
  • 1 egg yolk
  • 100g plain flour
  • 75g quick-cook polenta
  • 1 tsp poppy seeds


  1. Step 1. In a bowl, mash the cheese with a fork.
  2. Step 2. Add the butter and egg yolk and mix together.
  3. Step 3. Sift over the flour, add the polenta and mix into a stiff dough.
  4. Step 4. Shape into a ball, flatten slightly, wrap in cling film and put into the freezer for 15 minutes to chill.
  5. Dust a work surface with a little flour.  Roll out the dough to 5mm thickness.
  6. Cut out the biscuits and place the biscuits on a baking tray.
  7. Sprinkle with the poppy seeds.
  8. Bake for 12-15 minutes in a pre-heated oven to 200ºc/gas mark

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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