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Deliciously crunchy with an added hit of Stilton, these gluten-free savoury biscuits from Howard Middleton are easy to prepare and make a wonderful addition to any cheeseboard.
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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.
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Place the ground and chopped walnuts, gram flour, polenta, grated cheese, pepper and dried thyme in a large mixing bowl and mix together thoroughly
2
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
3
Preheat the oven to 200°C/gas mark 6
4
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
5
Using a 6cm round cutter, cut out 16 biscuits from the dough and transfer them carefully to the pre-lined baking tray
6
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
Howard Middleton is an amateur baker from Sheffield, who first caught the public’s attention on series four of the BBC’s The Great British Bake Off.
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Stilton and walnut biscuits
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Stilton and walnut biscuits