Wensleydale Blue Cheese Biscuits with Poppy Seeds

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

Ingredients

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

Method

1. Step 1. In a bowl, crumble the cheese.
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. Step 5: Dust a work surface with a little flour.  Roll out the dough to 5mm thickness.
6. Step 6: Cut out the biscuits and place the biscuits on a baking tray.
7. Step 7: Sprinkle with the poppy seeds.
8. Step 8: Bake for 12-15 minutes in a pre-heated oven to 200ºc/gas mark