For anyone who missed out on my recent postal mailer, here's the recipe for some rather special stilton and poppy seed oatcakes inspired by some Cropwell Bishop stilton I found in the studio fridge!
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Sue's stilton and poppy seed oatcakes
100g plain flour
120g coarse oatmeal (can be ground from porridge oats)
50g mature stilton
1 tblspn poppy seeds
5 tblspns water
Heat oven to Gas 4, 350 F, 180 C.
Mix all ingredients except water in a blender, finally adding water
in a steady trickle to make a lump of sticky dough.
Turn and scrape out onto a floured surface. Knead gently to
remove any trapped air.
Roll out to a thickness of approx. 3mm and cut with a biscuit cutter.
Or, roll into a fat cylinder shape to the diameter of your preferred
biscuit size, wrap in cling film and chill for an hour or two.
Then remove from fridge and use a sharp knife to cut into thin slices.
(To keep the mixture cool cover the block you are cutting from with
a tea towel.)
Place on a baking sheet (probably 2) and put into hot oven for 20-25
minutes until beginning to turn golden brown.
Remove from oven and cool.
Store in an airtight container until required.
Wonderful with a bit more stilton and some juicy pears!
Photograph and recipe - Sue Atkinson September 2012