Savory Roquefort and Walnut Biscuits
These savory Roquefort and walnut biscuits are the ultimate gourmet appetizer. Their lightly leavened shortcrust pastry melts in your mouth, releasing the power of blue cheese and the rustic crunch of walnuts. Made with very cold butter and crumbled AOP Roquefort, they guarantee a crumbly texture and intense flavors. The recipe is simple and quick, including tips for perfect baking and variation ideas. These biscuits keep for a few days and can be reheated at will. Perfect with wine or soup, they will brighten up your aperitifs and cheese boards.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C (fan) or 190°C (static). Line a baking tray with parchment paper. Cut butter into cubes and freeze for 5 min. Crush the walnuts. Crumble the Roquefort.
- 2
In a bowl, mix flour, baking powder, pepper and herbs. Add the icy butter. Rub with fingertips until you get a coarse sandy texture with visible butter pieces.
- 3
Add the crumbled Roquefort, walnuts and sultanas (if using). Mix gently to distribute without crushing the cheese.
- 4
Beat the egg with cold milk. Pour over the sandy mixture. Incorporate with a spatula then gather by hand into a homogeneous ball, without kneading. Flatten into a disk, wrap and refrigerate for 15 min.
- 5
Take pieces of 25-30 g. Roll into balls, flatten into 1.5 cm thick discs. Place on the tray, spacing them 3 cm apart.
- 6
Bake in the middle of the oven for 12 to 16 min until golden and firm. Let rest 5 min on the tray then transfer to a wire rack to cool completely.
- Cold butter and dough: The key to crumbly biscuits that don't spread. If the dough softens, put it back in the fridge.
- Crumbled Roquefort: Avoid mashing it into a paste. Whole pieces create pockets of intense flavor.
- Do not overcook: Roquefort can become bitter. Aim for a blond bake.
- Optional sultanas: Their sweetness balances the saltiness of the cheese and the bitterness of the walnuts.
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