What to make for an after-dinner offering, when the guest of honour doesn’t have a sweet tooth, but adores blue cheese? Nigella’s Irish Blue Biscuits (from Domestic Goddess), of course.
I very much wanted the blue speckled look, but expectedly could not find the stipulated blue cornmeal… this is NZ, after all. I resolved to use ground-up blue corn chips instead – a substitution I’m quite pleased to have come up with, even though said chips were a little hard to track down, and a little pricey, given the other main ingredient is blue cheese. Still, if one can’t splurge out a bit for Taiwanese Father’s Day, then what’s the point of anything?
170g blue cheese, crumbled
85g butter, softened
1 egg yolk (reserve the white for glazing; optional)
50g blue corn chips, coarsely grounded
- Preheat the oven to 200°C.
- Mix together the cheese, butter, and egg yolk.
- Work in the flour and blue grinds, just enough to form a soft dough.
- Flatten into a giant patty, wrap in clingfilm, and refrigerate for 30 minutes.
- Dust the work surface with flour and a little of the blue grinds, and roll out to a thickness of 0.5cm.
- Cut into squares (or other shapes); brush with the egg white (or not). I got 46 squares with a 4cm cutter and prudent re-rolling (I’m very anti-waste!). But keep the manipulation to a minimum, as a heavy hand here will prevent a flakey texture from forming during baking.
- The biscuits can be placed quite close together for baking, as they rise upwards and not outwards. Bake for around 10 minutes, until crisp at the edges and puffed up in the middle.
- Cool completely and serve unadorned, or with blue cheese.
The biscuits are light and flakey, and the blue grinds add crunch, a slight nutty taste, and visual appeal. I did a comparison of glazed (on the right) versus unglazed, and the only difference was a slight sheen with the glaze.
BTW, my dad really liked these.
PS Thanks DP for my lovely leaf-shaped plates!
Updated on 24/12/2015
See here for a slightly different version, made with blue cheese and aged cheddar, and blue cornmeal, and cut using a ravioli roller cutter.