250 gm Whitestone Blue Cheese suggest Highland Blue or Aged Vintage Blue, crumbled, room temperature
125gm unsalted butter, room temperature
1 cup hazelnut flour Hazelnut Estate
1/2 cup cornflour
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
2/3 cup hazelnuts, toasted, finely chopped Hazelnut Estate
In a food processor combine the crumbled blue cheese and butter until creamy. then add flour, hazelnut flour, corn flour, salt and pepper and chopped toasted hazelnuts pulse just to combine.
Transfer dough to a sheet of baking paper, then work with your hands until the dough has spread out to resemble a log.
You can shape it into a round square or rectangle log. Leave it wrapped in the backing sheet and refrigerate for at least one hour.
Preheat the oven to 180c and line a baking tray with a baking sheet. When it is ready to bake, slice approximately ¼ inch thick then place on the baking sheet and bake for around 10- 15min, leave to cool on a wire rack once cooked.
Recipe from Elizabeth Marshall.