Stilton Biscuits with Honeycomb

It’s always fun when the mystery box arrives from Prahran Market. Each month they send a range of different seasonal and interesting ingredients from the market traders and I play in the kitchen. These biscuits bring together the perfect combination of honeycomb and blue cheese with a little hint of chilli. The are easy to make and even easier to eat.


120gm Stilton blue cheese, at room temperature

120gm unsalted butter, at room temperature

2 tablespoons sour cream or crème fraiche

1 large egg yolk

120gm flour

1/4 tsp sea salt

1/3 tsp red chilli pepper

1 tsp finely chopped fresh thyme

5cm piece of raw honeycomb



Crumble the Stilton into the bowl of a stand mixer. Add in the butter, heavy or sour cream, and egg yolk and mix until well combined on a medium speed – about 2 minutes.

Add in the flour, salt, chili powder, and thyme, mixing until smooth.

Gather the dough into a ball and wrap in plastic. Place in the fridge to chill the for a few hours, until the dough is fir

Preheat the oven to 200ºC. Line an oven tray with baking paper.

Roll the dough on a floured surface or in between two sheets of baking paper until about 1/2 cm thick. Use a 5cm cookie cutter to cut the biscuits, then set them evenly spaced apart on the tray.

Bake the biscuits for 12 to 15 minutes. When the biscuits have puffed a bit and the tops are well-browned, remove them from the oven and place on a wire cooling rack. Whilst they are still hot from the oven place/crumble little bits of raw honey comb over the top so that it melts over the biscuits.

Enjoy the biscuits whilst still warm or at room temperature.

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