Ingredients

150g Wensleydale Blue, cubed

100g softened unsalted butter, roughly chopped

1 egg yolk

100g plain flour

75g quick-cook polenta

1 tsp poppy seeds

Method

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.