Even if it's a quiet night at home ?:)
I mentioned these just a little while ago and included the recipe..but never photographed them.
And.. now they've had the unanimous stamp of approval here..You just may want to try them yourselves~
Marie's Stilton crackers with Major Grey Chutney..cream cheese and a toasted perfect walnut on top:)~
*Stilton and Walnut Shortbreads with an Indian Twist*
These tasty and savoury shortbreads are truly delicious even on their own, but when you marry them with the soothing creaminess of soft cheese and the tangy spicness of a good mango chutney, well, it truly is a marriage made in heaven! These are always the first to dissappear off the Hors D'oeuvres trays.
4 ounces of Stilton cheese at room temperature
3 TBS unsalted butter, at room temperature
70g plain flour
30g corn flour
1/4 tsp black pepper
1/4 tsp sea salt
50g chopped walnuts
3 TBS cream cheese
3 TBS good quality mango chutney
36 small walnut halves, toasted (for garnishing)
Put the blue cheese and butter into the bowl of a food processor. Process together until creamy. Whisk the flour, corn flour, pepper and salt together in a small bowl. Add to the creamed mixture in the food processor and pulse to combine. Add the chopped walnuts and pulse just until incorporated. You still want there to be little discernable chunks of walnuts. Do NOT overprocess.
Remove the mixture from the food processor and shape into a flattened disc. Wrap well in cling film and chill in the refrigerator for at least one hour, or until firm.
Pre-heat the oven to 160*C/325*F. Line a baking sheet with parchment paper and set aside.
Place the chilled dough on a piece of cling film. Cover with another piece of cling film. Roll the dough out to about 1/4 of an inch thick. Remove the top piece of cling film and cut into 1 inch fluted circles with a sharp cutter. Place on the prepared baking sheet. Gather the dough scraps together and press back into a disk, roll out and repeat until all the dough is used up , placing each on the baking sheet, leaving about 1/2 inch of space between each one.
Bake until lighty brown, about 25 minutes. Remove from the oven and place on wire racks to cool. You can do this much several days ahead if you wish.
When you are ready to serve them. Top each biscuit with a tsp of the creamed cheese and then an equal amount of the chutney. Finally place a toasted walnut on top of each. Serve. (Don't top with the toppings until you are ready to serve them)
I know I am repeating myself..I do that in real life too..But they are THAT good:)
Enjoy.. and have a great last day of the year..