You may be a little surprised to find these biscuits here, considering the ingredients, but they are a fine way to use up ends of cheese. Top of the canon of extravagent cookery comes Mrs Beeton - take a dozen eggs and all that. Nigella comes a close second, and this is based on a recipe from How to be a Domestic Goddess. Hers involved blue cheese and blue cornmeal, but we don't bother with that showy-offy palaver here - and, anyway, why on earth would you want to eat blue biscuits?
makes about 30 bite-sized biscuits to serve before dinner
175g cheese, whatever you've got, mixed if you like
100g soft butter
125g plain flour
50g cornmeal (polenta)
Whizz the cheese, butter and egg, then add the flours. This is essentially a pastry, so don't overmix, but draw it into a ball. You can rest it for half an hour in the fridge at this point, but I prefer to roll it out while it's soft, cut the shapes and then give it half an hour in the fridge.
I used half this mixture immediately. The other half was rolled into a cylinder and kept for a few days in the fridge wrapped in clingfilm. You can see that the lozenge-shaped biscuits have a slightly different texture - that's because I cut them straight from the log in the fridge ... quick and effective, but not so pretty.
High walls and large windows - Lutyens designed Greywalls - or High Walls as it was then called - for politician Alfred Lyttelton and his wife DD in 1901. As Jane Ridley (Lutyens's great...
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