Stilton & Poppy Seed Sables

1. 1

   In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, stilton and a pinch of salt, using your fingers and hands, until the mixture forms a pastry dough.

2. 2

   Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese.

3. 3

   You can be quite heavy-handed.

4. 4

   On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter.

5. 5

   wrap in cling film and chill for at least 1 hour.

6. 6

   (The pastry can now be chilled for up to 1 week or frozen for up to 1 month.

7. 7

   The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.

8. 8

   ).

9. 9

   To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C

10. 10

    Slice the dough into rounds just under 1cm thick.

11. 11

    Lay the rounds a couple of centimeters apart on a baking sheet (or two, if you are cooking all the biscuits at the same time).

12. 12

    Put a very small piece of stilton in the middle of each biscuit.

13. 13

    bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling.

14. 14

    Leave to cool slightly before serving.

15. 15

    The biscuits will keep for 2-3 days in an airtight tin.

* Per serving · 4 servings · Values may vary.