Stilton and walnut biscuits


First published in 2015
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A lovely crunchy biscuit with a great texture – the addition of polenta adds an oaty quality, without having to track down gluten-free oatmeal. The Stilton bubbles away alarmingly when they bake, but don't worry – they turn out fine in the end.

Recipe taken from Howard Middleton's book Delicious Gluten-Free Baking published by Little, Brown.




Place the ground and chopped walnuts, gram flour, polenta, grated cheese, pepper and dried thyme in a large mixing bowl and mix together thoroughly
Break in the egg and mix well, using your hands to form the mixture into a ball of dough. Wrap the dough in cling film before putting in the fridge to rest for 30 minutes
Preheat the oven to 200°C/gas mark 6
Line a baking tray with some baking parchment, then lightly dust a clean surface with flour. Roll the dough out until it reaches a thickness of 4mm
Using a 6cm round cutter, cut out 16 biscuits from the dough and transfer them carefully to the pre-lined baking tray
Place in the oven for 15 minutes to bake. There will be a little oil that spills out from the biscuits, but don't worry as this is just from the cheese and nuts in the dough
When baked place on a wire rack and allow to cool
First published in 2015
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