Tuesday, 30 October 2012

Stilton and poppy seed oatcakes

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!
If you'd like to be on the mailing list drop me an email.

Sue's stilton and poppy seed oatcakes

100g plain flour
120g coarse oatmeal (can be ground from porridge oats)
75g butter
50g mature stilton
1 tblspn poppy seeds
pinch salt
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