These cheesy biscuits are great with drinks and a little dollop of the fresh parsley and coriander salad spooned on the top makes them deliciously different!
A good recipe for using up Stilton cheese leftover from Christmas…
- 100g wholemeal plain flour
- 60g unsalted butter ( room temperature ), cut into chunks
- 100g stilton, rind removed
- ½ level tsp celery salt
- Nigella seeds, about 1 heaped tbsp
- Fennel seeds, about 1 heaped tbsp
- 25g flat leaf parsley
- 25g fresh coriander
- zest of 1 lemon
- A small squeeze of lemon juice
- A dash of olive oil
- Small pinch of soft brown sugar
- 20 capers, rinsed , finely chopped
- flaky salt and freshly ground black pepper
- Preheat the oven to 180℃ / Gas mark 4
- Put the flour, butter, cheese and celery salt into a food processor and blend until the mixture comes together into a ball.
- Remove the dough from the food processor and place onto a floured surface. Roll the dough into a sausage shape about 3cm in diameter, wrap in cling film and put into the fridge for 30-40 minutes.
- Prepare a baking tray with greaseproof paper. Unwrap the dough and cut into 1cm discs.
- Put the discs onto the lined baking tray, space them out a bit as they will spread slightly and sprinkle half with Nigella seeds, half with the fennel seeds ( you could leave some plain ). You may need to cook these in batches.
- Place the baking tray into the middle of the oven and cook for 9-10 minutes. Remove from the baking tray and allow to cool on a wire rack.
- Roughly chop the parsley and fresh coriander (if the stems are tender chop them up too, they have great flavour) and put into a small mixing bowl.
- Add the zest of lemon (saving a little to put onto the top of the salad before serving), a small squeeze of lemon juice, a dash of olive oil, the capers and a pinch of soft brown sugar ( or small amount of runny honey ). Stir well, spoon into a small serving bowl and top with the remaining lemon zest.
- Put a teaspoon into the salad bowl and serve alongside the biscuits.
- The biscuits will keep in an airtight container for up to 5 days. Or if you don't need to cook the full amount of biscuits just freeze whats not needed of the sausage shaped dough and use it at a later date.
You could also make these biscuits with roquefort or a good strong cheddar cheese.
The flavour of the celery salt really develops in the biscuits as they cool and you pick up the flavour subtly in each mouthful.
I love celery salt and it partners up with cheese brilliantly. Celery salt is a seasoned salt made from ground celery or its close relative lovage seeds.
The wholemeal plain flour gives these cheese biscuits a lovely texture and an added slightly nutty flavour.
Fennel seeds are dried and come from the fennel herb, they look like chubby green cumin seeds and have an aniseed flavour.
Nigella seeds are not always so easy to find, they actually come from the plant Nigella Sativa which is closely related to a beautiful garden flower commonly known as ‘ love -in -a-mist ‘. They are also referred to as black onion seeds but they do not taste oniony they taste slightly peppery.
You could replace these seeds with poppy seeds, sesame seeds, black sesame seeds or cumin seeds.
Thanks for calling by and I hope you have a go at baking these Cheesy biscuits. Its a brilliant canapé recipe and once made I promise you will depend on it again and again!
Happy New Year!