Walnut Biscuits With Goats Cheese & Blackberries
Walnut Biscuits With Goats Cheese & Blackberries
I love the combination of goats cheese and blackberry. Wonderfully creamy, slightly tangy with a burst of fresh berry juiciness. The pink peppercorns add a subtly fiery kick, as well as a superb colour and these, are a fantastic quick canapé to whip out when you have guests. Go for Victoria Blackberries if you can. They are British grown and beautifully plump and juicy. This recipe makes 30 biscuits which will keep for a week in an airtight container.
Ingredients
| Serves 4-6 as canapés | (note biscuits can be kept for a week in an airtight container)
For the biscuits (makes about 30)
50g walnuts
80g wholemeal flour
100g plain flour
½ tsp salt
2 tbsp caster sugar
100g cold unsalted butter, cut into cubes
3 tbsp milk
To serve
100g creamy goats cheese
125g Victoria blackberries
Freshly ground black pepper
1 tsp pink peppercorns, crushed in a pestle and mortar
Method
Place the walnuts into a food processor and pulse until they resemble bread crumbs.
In a large mixing bowl whisk together the ground walnuts, whole meal flour, plain flour, salt and caster sugar with a whisk.
Rub in the cold butter until it resembles a crumble, then add the milk and knead lightly to form a dough. Chill in fridge for 20 minutes.
Preheat the oven to 180°C fan oven.
Roll out on a floured surface to roughly the thickness. Of a one pound coin. Use a 5cm/2inch cookie cutter to cut into rounds and place on a non-stick baking sheet. Bring together any scraps of pastry, roll out and cut again until you’ve used as much pastry as you can.
Prick with a fork and bake for 12 minutes until golden.
Allow to cool completely. You can keep these biscuits for up to a week in an airtight tight container until you are ready to serve. I recommend serving 12 biscuits for 4-6 people.
To serve spread each biscuit with creamy goats cheese. Grind over a generous amount of black pepper, top with a halved blackberry and finish with a pinch of the crushed pink pepper corns.
For more canapés try these Blackberry, Brie, Thyme Filo Tartlets or this Summer Pea and Grana Padano Sourdough Bruschetta.