Mary Berry Recipe from Mary Berry’s Stress Free Kitchen
75 g (3 oz) shelled walnuts
75 g (3 oz) Stilton cheese, or any leftover blue cheese, grated (Americans should probably use cheddar cheese)
1 tsp English mustard powder (Americans should use 1 tsp gray poupon dijon mustard or coleman’s mustard)
150 g (5 oz) plain flour (I’m guessing this is all purpose flour)
100 g (4 oz) butter at room temperature
salt and pepper to taste
50 g (2 0z) parmesan cheese, coarsely grated
1. Preheat oven to 180 C.
2. Blend walnuts, coarsely, in a food processor. Add in all the rest of the ingredients (except for 1/3 of the parmesan cheese, which you should save for the topping). Blend for 3 seconds.
3. Turn out dough onto floured surface. Divide into two. Roll out into log shape about 6 in long and 2.5 in in diameter. Wrap dough in cling film and fridge until firm.
4. Slice log into discs about 1/4 in thick. Spread onto two baking sheets greased, lined with parchment paper, or on a silpat. Sprinkle with reserved parmesan cheese.
5. Bake 15-20 min, or until pale golden at the edges.
6. Cool and enjoy!