Wensleydale Blue Cheese Biscuits with Poppy Seeds

Wensleydale Blue Cheese Biscuits with Poppy Seeds


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. In a bowl, mash the cheese with a fork. 

2. Add the butter and egg yolk and mix together. 

3. Sift over the flour, add the polenta and mix into a stiff dough. 

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 6.


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

T: 01969 667664

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