- Crumble the Stilton into the bowl of a stand mixer. Add in the butter, heavy or sour cream, and egg yolk and mix until well combined on a medium speed – about 2 minutes.
- Add in the flour, salt, chili powder, and thyme, mixing until smooth.
- Gather the dough into a ball and wrap in plastic. Place in the fridge to chill the for a few hours, until the dough is firm
- Preheat the oven to 200ºC. Line an oven tray with baking paper.
- Roll the dough on a floured surface or in between two sheets of baking paper until about 1/2 cm thick. Use a 5cm cookie cutter to cut the biscuits, then set them evenly spaced apart on the tray.
- Bake the biscuits for 12 to 15 minutes. When the biscuits have puffed a bit and the tops are well-browned, remove them from the oven and place on a wire cooling rack. Whilst they are still hot from the oven place/crumble little bits of raw honey comb over the top so that it melts over the biscuits.
- Enjoy the stilton biscuits whilst still warm or at room temperature.
Stilton Biscuits with honeycomb
Recipe by Jo Feehan
Chili, blue cheese and honeycomb really compliment each other in this savoury biscuit.
Ingredients
- 120gm Stilton blue cheese, at room temperature
- 120gm unsalted butter, at room temperature
- 2 tablespoons sour cream or crème fraiche
- 1 large egg yolk
- 120gm flour
- 1/4 tsp sea salt
- 1/3 tsp red chili pepper
- 1 tsp finely chopped fresh thyme
- 5cm piece of raw honeycomb
