Roquefort and walnut biscuits

Name: Roquefort and walnut biscuits
Yield: Makes 40-50 filled biscuits - allow 2 or 3 per guest
Cuisine: French
Ingredients: 40-50 walnut halves; 1 egg yolk, plus a little beaten egg to glaze; 120 g Roquefort cheese; small Boursin cheese flavoured with pepper, or 50 g mascarpone blended with 50 g Roquefort and ground black pepper; 120 g cold unsalted butter, cut in pieces; pinch of cayenne; 150 g plain flour

Preparation info

Makes
40-50
filled biscuits - allow 2 or 3 per guest

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Our most elegant appetizer - crisp, light and delectable. Once baked, you can keep the biscuits for a week or so in a plastic box. Sandwich them up to two hours before serving.

Ingredients

150 g plain flour
pinch of cayenne
120 g Roque

Europe
France
Starter
Mediterranean
Cookies
Vegetarian

Method

Put the flour and cayenne in the processor and whiz to mix. Note that you do not need to add salt to this dough on account of the cheese. Add the Roquefort and butter and whiz to crumbs, then the egg yolk. The mixture needs to be fairly homogenous or the biscuits will be dangerously flaky when baked, so if necessary scrape down the sides of the processor with a spatula and whiz again.