Sesame and Roquefort Biscuits


Preparation info

  • Difficulty


  • Makes


Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

I have been making these easy savoury cheese biscuits for years. They need to be the size of one bite rather than two as they create lots of crumbs and are best served straight from the oven.


  • 100 g ( oz/7 tablespoons) unsalted butter
  • 100 g ( oz) self-raising flour (¾ cup all-purpose flour + ¾ teaspoon baking powder)
  • 100 g ( oz/¾ cup) Roquefort or Stilton cheese
  • 50g (2 oz/½ cup) sesame seeds


Using a food processor, blend the butter and flour together until points to watch the mixture resembles breadcrumbs.

Crumble the cheese and add it to the bowl. Process for another 2–3 seconds only, then knead the mixture once or twice to evenly distribute the ingredients. (The mixture can now be refrigerated until needed.)

Heat the oven to 180°C (350°F/Gas 4). Pinch out small pieces of the dough then roll them into balls about 2.5 cm (1 in) across. Toss them in the sesame seeds, then space them out on a baking sheet and bake for about 10 minutes or until firm.