Makes about 30 biscuits

Takes 30 minutes, plus chilling time     5p each

49 kcals, 4g fat, 2g sat. fat a portion      Suitable for freezing

100g plain flour 85g cold butter, diced small pinch of mustard powder small pinch of cayenne pepper 1 tbsp of polenta (optional) 1 tbsp poppy seeds 100g stilton, crumbled, plus extra to top the biscuits

 MAKE THE DOUGH

I In a large bowl, rub the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, cheese and a pinch of salt together, until it forms a dough. Knead briefly until it sticks together and is lightly speckled with small bits of cheese.

2ROLL AND CHILL On a lightly floured surface, roll the dough with your hands into a sausage shape, about 25cm long and 4cm in diameter. Wrap in cling film and chill for at least 1 hour.

3BAKL To bake the biscuits, turn the oven to fan 170C/conventional 190C/gas5. Slice the pastry into rounds just under 1cm thick. Lay the rounds, evenly spaced, on two baking sheets (or cook in batches). Put a very small piece of stilton in the middle of each biscuit, then bake for 10-15 minutes, until the biscuits are starting to turn golden around the edges and the cheese in the middle is bubbling. Let the biscuits cool slightly before serving.