The problem with blue cheese is that the shop always sells it in the wrong size: too large to finish in one sitting, but too small to have something decent for a second round. These blue cheese and thyme biscuits are a sensible way out.
- 1 cup (250 ml) flour
- 1/2 cup (125 ml) rolled oats (or oat bran)
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon(2.5 ml) salt
- 1 tablespoon (15 ml) fresh thyme leaves, or 1 teaspoon (5 ml) dried thyme leaves
- 110 gram butter
- 60 gram blue cheese
- 1 tablespoon (15 ml) lemon juice
- Pulse the flour, oats, baking powder and salt in a food processor.
- Add the thyme, blue cheese, butter and lemon juice. Process until the mixture forms a ball. If you feel you need more moisture, add more lemon juice, or and if you feel you need more firmness, add either more flour or oat bran in small quantities.
- To make small biscuits, divide the dough into two, place on a piece of baking paper or foil and form into two even logs. If you prefer a larger biscuit, form one log.
- Chill the logs for at least 30 minutes in the fridge. You can freeze them if you want to.
- If the logs were in the freezer, remove from the freezer and allow to thaw a little bit. Refrigerated logs can be used directly out of the fridge.
- Pre-heat the oven to 175° Celcius.
- Cut the log into thin slices, no more than 5mm thick, and arrange evenly on a baking tray.
- Bake the biscuits in the pre-heated oven for 10 to12 minutes until they start to turn golden.
- Leave the biscuits to cool for 5 minutes before transferring them to a cooling rack.
Store the biscuits in an airtight container.
We think this recipe was originally published in Food magazine, and that was a good job well done.