Stilton Biscuits with honeycomb

Recipe by Jo Feehan

Chili, blue cheese and honeycomb really compliment each other in this savoury biscuit.

  • 120gm Stilton blue cheese, at room temperature
  • 120gm unsalted butter, at room temperature
  • 2 tablespoons sour cream or crème fraiche
  • 1 large egg yolk
  • 120gm flour
  • 1/4 tsp sea salt
  • 1/3 tsp red chili pepper
  • 1 tsp finely chopped fresh thyme
  • 5cm piece of raw honeycomb
  1. Crumble the Stilton into the bowl of a stand mixer. Add in the butter, heavy or sour cream, and egg yolk and mix until well combined on a medium speed – about 2 minutes.
  2. Add in the flour, salt, chili powder, and thyme, mixing until smooth.
  3. Gather the dough into a ball and wrap in plastic. Place in the fridge to chill the for a few hours, until the dough is firm
  4. Preheat the oven to 200ºC. Line an oven tray with baking paper.
  5. Roll the dough on a floured surface or in between two sheets of baking paper until about 1/2 cm thick. Use a 5cm cookie cutter to cut the biscuits, then set them evenly spaced apart on the tray.
  6. Bake the biscuits for 12 to 15 minutes. When the biscuits have puffed a bit and the tops are well-browned, remove them from the oven and place on a wire cooling rack. Whilst they are still hot from the oven place/crumble little bits of raw honey comb over the top so that it melts over the biscuits.
  7. Enjoy the stilton biscuits whilst still warm or at room temperature.

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