Makes: 70-80
Ingredients:
- 170g plain flour
- 1 tbsp Dijon mustard
- 85g unsalted butter, cubed
- 70g Stilton cheese, crumbled
- 70g mature Cheddar cheese, grated
- 1 small egg, beaten with mustard
Method:
- Preheat oven to 160°C Fan/Gas Mark 4.
- Line 2 large baking trays with parchment.
- In large mixing bowl; Rub flour and butter to breadcrumbs.
- Stir in cheeses.
- Cut in egg and mustard til dough forms.
- Roll on floured surface to 3mm thick (green guide bands). Cut with 5cm (smallest) round cutter. Place on trays (4 x 5).
- Bake for 12 mins. Store in airtight box.
Tip: Only roll dough twice or biscuits will be gummy in middle.
Tip: Dough can be frozen in parchment/foil then clingfilm. Defrost overnight in fridge before rolling and baking.
