Sesame and Roquefort Biscuits

Preparation info

  • Difficulty


  • Makes about



Appears in

Shaun Hill's Cookery Book

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 g) unsalted butter
  • 4 oz (100 g) Roquefort cheese
  • 2 oz (50 g) sesame seeds


  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 mm) thickness, and cut into whatever shapes you want. I roll them into small balls, 1 in (2.5 cm) in diameter.
  5. Roll them in or sprinkle them with sesame seeds and bake in a hot oven – 450°F (230°C) Gas 8 – until brown. This should take 10 minutes. Cool on wire racks.