I’ve been ill so I haven’t wanted anything more than soup
for a few days. It’s been tinned – Heinz, Baxter’s or Campbell’s. Of his own
volition, the boy has made me these biscuits to have with them. I’m sharing his
recipe.
150g plain flour
100g cold butter, chopped
150g full fat blue cheese, crumbled
1 ½ tbsp. black poppy seeds
Flaky sea salt
On the rare occasions he bakes the boy likes to use the
weighing scales he inherited from his grandma, with their seemingly random set
of weights. It’s made of white enamel with a generous bowl and a plate on the
other side to place the counterweights on. In this case for the flour he will
need one of the 4oz weights, a 1 oz weight and a ½ oz weight. When he adds the
butter he swaps things around and uses both the 4 oz weights and the 1oz. With
the cheese crumbled in, it’s just the 1lb weight. What a hassle but he does it
so sweetly, making sure it balances exactly.
Obviously this is a rough guide, given his clunky apparatus,
but the joy of cooking is that you use your hands and just adjust according to
what you need. As we are British, the boy has used Blue Stilton, though
Roquefort or Gorgonzola would be good. It absolutely stinks!
Process the flour, butter and cheese – this is probably
where you know what might need adjusting. Roll it into a log about 4cm in
diameter, wrap in cling film and chill in the fridge. After you have listened
to Vaughan William’s Lark Ascending, (about 12 minutes), unwrap and roll the
log in a plate of poppy seeds. Slice into 5mm rounds and sprinkle the slices
with salt.
Bake at about 200c for 15 minutes. These are particularly
good with cream of chicken soup or cream of celery soup.
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