This recipe (from Julia Child’s Mastering the Art of French Cooking) is a great way to use leftover bits of Stilton (or other blue cheeses). I like to roll out a full batch  and then freeze (on a tray and placed in a freezer bag), ready to be baked from frozen at a moments notice (i.e. when a cheese moment comes on).

In a bowl or mixer mash together 125g crumbled stilton, 125g softened unsalted butter, and 2tbs (30ml) thick, double cream (or sour cream or creme fraiche). Sift in 110g flour (¾ cup), a pinch of sea salt,  and a pinch of chili powder. Mix until a smooth dough forms. Wrap in clingfilm and refrigerate till firm. Roll out onto a floured greaseproof/parchment paper to 5mm thickness and cut into squares (4cm x 4cm). Brush with an egg wash (1 egg yolk mixed with 1tsp water). 

Bake on a non-stick baking sheet at 200c for around 10 minutes (till crisp and golden). Make around 35 biscuits. 

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