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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.
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2
Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese.
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3
You can be quite heavy-handed.
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4
On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter.
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5
wrap in cling film and chill for at least 1 hour.
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6
(The pastry can now be chilled for up to 1 week or frozen for up to 1 month.
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7
The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.
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8
).
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9
To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C
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10
Slice the dough into rounds just under 1cm thick.
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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).
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12
Put a very small piece of stilton in the middle of each biscuit.
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13
bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling.
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14
Leave to cool slightly before serving.
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15
The biscuits will keep for 2-3 days in an airtight tin.
