Tuesday, June 06, 2006

Stilton shortbread

These shortbread biscuits are great with cheese. They will keep fresh for up to 3 days in a airtight container. I didn't know how to finish the walnuts from the garden, which we always have left over from last year around now.
Stilton, a fabulous English blue cheese, is creamy and has an unmistakable taste. One of my favorite cheeses, but you could also replace with Rocquefort.

Preparation : 20 minutes

Ingredients pour 20 biscuits

125 gr stilton cheese
100 gr of butter
250 gr of plain flour
250 gr of ground walnuts
2 ripe pears
125 ml double cream

Sans titre-Duplication-03

  • Preheat the oven to 180°C (mark 4).
  • Beat the cheese and butter in a bowl with an electric mixer for 2 or 3 minutes.
  • Add the flour, the walnuts, salt and pepper.
  • Mix together into a firm paste, and place on a floured surface.
  • Roll out the pastry to around 1/2 cm, and cut into shape using a pastry cutter or the edge of a glass.
  • Bake for 20 to 25 minutes until golden, and leave to cool.
  • Peel and cut the pears into four, core, and then cut into thin slices. Cover with lemon juice to avoid discoloration.
  • Spread a little cream, then stilton cheese over the biscuits, and finally add the pear slices and serve.

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