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

• 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.