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| Bleu Cheese Poppy Seed Shortbread |
| Ingredients 1/2 cup unsalted butter, cut into 8 pieces 2 ounces Roquefort 2 ounces white cheddar 1 cup flour 1/4 teaspoon cayenne 1 teaspoon coarse salt 2 tablespoons poppy seeds Method Place butter and cheese in a food processor fitted with the metal chopping blade. Add flour, cayenne and salt. Pulse [rapidly turning machine on and off] until dough forms a ball. Shape dough into a 2 inch diameter log. Roll in poppy seeds. Wrap the log in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to two days. Preheat oven to 375° Cut dough into 1/4 inch thick slices. Arrange on baking sheets 1 inch apart. Bake until golden, 8 to 12 minutes. Let cool 5 minutes, carefully transfer to cooling racks. |
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