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Stilton and Poppy Seed Sablés

These petite bites are absolutely fabulous with a glass of wine or champagne! Sablé is the french word for sand, and these are so-called because of their crumbly texture, similar to shortbread. Don’t be put off from this recipe if you are not particularly fond of blue cheese: one of our daughters is not a fan, but adored these savoury little biscuits anyway. Just perfect to nibble before dinner — BUT, be careful . . . they are VERY addicting!

Stilton and Poppy Seed Sablés

4 oz. all-purpose flour (¾ cup plus 2½ tbs.)
3 oz. cold butter, diced (6 tbs.)
small pinch of dry mustard powder
small pinch of cayenne pepper
1 tbs. poppy seeds, plus extra for sprinkling
4 oz. Stilton, crumbled (1 cup), plus more for sprinkling

Toss everything in the bowl of a food processor and pulse until a sticky dough forms. On a lightly floured surface, roll the dough into a log shape with your hands, about 10 inches long. Wrap in plastic and chill for at least 1 hour. (The dough can be chilled for up to a week, or frozen for up to a month.)

To bake the biscuits, heat the oven to 375°F and slice the dough into 1/3″-thick wheels. Place on a parchment-lined baking sheet and top with a bit more Stilton and a few more poppy seeds. Bake for 10-15 minutes, or until the edges are starting to go golden and the cheese is bubbly. Store for 3-4 days in an airtight tin.

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