Sesame and Roquefort Biscuits

Preparation info
  • Makes about


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

These little biscuits, served hot from the oven, are regular offerings with drinks at Gidleigh Park. They are popular to an extent well beyond their simplicity to make. Only disadvantage – they leave a lot of crumbs to vacuum. Stilton or any other fine blue cheese can substitute for Roquefort.


  • 4 oz (100 g) self-raising flour
  • 4 oz (100


  1. Rub the flour and butter together to crumbs.
  2. Crumble the cheese finely and add it to the mix.
  3. Rest the mixture well, at least 2 hours, in the fridge.
  4. Roll out to ¼ in (6 m