Walnut Roquefort Sables
Walnut Roquefort Sables - a mouth-watering appetiser or snack idea.
– 1 cup plain flour
– 1/3 cup butter
durum wheat flour
– 5 oz. Roquefort
Mix all the ingredients together, apart from the walnuts and knead into a dough.
Shape the dough into a log and wrap it in plastic wrap. Refrigerate for at least 2 hours.
Cut the log into 80 mm – ⅓″ slices. Top each cookie with some crushed walnuts (press them down slightly so they don’t fall off).
Bake the cookies on a baking sheet lined with baking paper at 180°C – 355°F for 10-15 minutes, or until just golden around the edges.
When cooked, let them cool down on the baking sheet for 5 minutes, then transfer them to a wire rack to cool down completely.
Store them in an air-tight container for up to 3 days.