Gorgonzola Biscuits by Peter Russell-Clarke
Yesterday at lunch time, my neighbours Ian and Dianne Rhode, as well as Andrew and Heather Pattison, the winemakers and owners of Burke & Wills Winery, dropped in for a cheese tasting and to not only share the box of goodies from Cheese Therapy but also a glass or two of Burke & Wills Two Mates Series (a red wine blended and made with Heathcote grapes to celebrate the mateship of Andrew and myself).
And celebrate we did. I made each of us a two egg omelette (the recipe I’ll give you at another time as today I want to share with you my Gorgonzola biscuit recipe.)
Just because the biscuit is flavoured with Gorgonzola doesn’t mean you can’t eat and enjoy it topped with another cheese, or a slice of tomato, or fig as they are now in season in Victoria.
So, gentle folk, we talked the afternoon away as well as ate Cheese Therapy cheese. A civilised way to spend a rainy day.
- 6 tablespoons butter
- 187g Gorgonzola cheese
- 2 cups plain flour
- 2 egg yolks, lightly beaten
- 1/2 teaspoon grated nutmeg
- Freshly ground black pepper
- A little butter
- Plain flour for the baking tray
- 1 egg white lightly beaten
Cream the butter then thoroughly mix in the cheese. Add the flour, egg yolks, nutmeg and a pinch of salt and pepper and mix till it’s a smooth dough. Form into a square, wrap it in foil and pop it into the fridge for half an hour.
Roll out the dough till it’s about 6 mm thick and cut into circles 7.5 cm in diameter. Lay the biscuits on a lightly buttered and floured baking tray, brush them with egg white and decorate the edges with a fork. Bake for 20 minutes in the oven at 220 deg.C.
Serve cold - alone or with a cheese of your choice.
PS. Also among our jolly mob was Paul Wookey, the folk singer and cheese eater.