Stilton & quince oatcake oreos

Stilton & quince oatcake oreos

By
From
Huxtabook
Makes
12
Photographer
Chris Middleton

These are a great way to end a meal and are a lovely alternative to a cheese plate. I believe that Stilton is one of the best cheeses in the world. The combination of the cheese, quince paste and crumbly oatcakes is a winner.

Ingredients

Quantity Ingredient
150g stilton, at room temperature
150g quince paste

Oatcake

Quantity Ingredient
150g oatmeal
80g butter, diced
50g plain flour
2 tablespoons brown sugar
1/2 teaspoon bicarbonate of soda

Method

  1. For the oatcakes

    Preheat the oven to 175°C. Line a large baking tray with baking paper.
  2. Place all the ingredients in a food processor with a pinch of sea salt and blend until well combined. Turn out onto a lightly floured bench, add a little cold water and lightly knead to form a dough.
  3. Roll the dough out to 3 mm on a lightly floured surface. Cut out 24 rounds, using a 4 cm cutter, and place on the baking tray.
  4. Bake for 12–15 minutes, or until lightly golden. Remove from the oven and leave to cool.
  5. Store in an airtight container for up to 2 days.
  6. To assemble

    Roll the Stilton between two sheets of baking paper to about 3 mm thick. Chill for 15 minutes, or until firm.
  7. Cut out 12 circles of cheese, using a 4 cm cutter. Place each one on the flat side of a biscuit.
  8. Cut the quince paste into 12 slices about 3 mm thick, then cut into rounds using the 4 cm cutter. Place over the Stilton rounds.
  9. Top with the remaining oatcakes, placing them flat side down, and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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