Blue Cheese and Oat Fingers

I was just watching Nigella on TV, and there she was swanning around her house, offering people 'nibbles' under the twinkling glow of fairy lights, etc. and all I could think was 'this never happens to me'. Seriously, magazines and television around Christmas are always telling you to be prepared for cocktail parties and unexpected guests. 

I honestly cannot remember ever having attended a Christmas-time cocktail party. Is it just me? Am I socially deprived or something? If you answered yes, please invite me to your next Christmas cocktail party. I have the perfect 'nibble'! (Nice segue, riiiight) 

These biscuits/crackers are really, really addictive. They're actually pretty dangerous to have around, but never mind that. They're kind of like adult versions of cheese straws, and who doesn't like cheese straws, amirite! The recipe is adapted from Short and Sweet by Dan Lepard, which is the best £12 I've spent in a long time. I will defer to him in all things baking from now on. I cannot tell you how much I love this book!! If you like baking, do yourself a favour and buy it. Everything is so clearly explained - why certain ingredients are used, how to adapt recipes, I could go on and on. Love you, Dan.

One of the best things about these biscuits is that you make the dough the night before and then leave it in the fridge overnight, cutting and baking the next day. 

Blue Cheese and Oat Fingers

Adapted from Short and Sweet by Dan Lepard

Makes around 35

75g rolled oats

200g blue cheese, like Stilton - Replace this with Cheddar if you don't like blue cheese (why???)

100g unsalted butter, softened

2 teaspoons mustard powder

2 egg yolks

1 tablespoon cold water

150g plain flour

1/2 teaspoon salt

In a frying pan over a medium heat, toast the oats. Be careful they don't burn, but let them get golden brown and crispy. This took me about 7 minutes.

Now, combine the cheese, butter, mustard powder, egg yolks and water. You can either do this manually with a wooden spoon and a big bowl, or in a food processor, or in a stand mixer with the paddle attachment. Choice is the name of the game. 

Mix the cheese mixture until smooth and well combined, then add the flour and salt, working together to form a coherent dough.

Line a large baking tray with baking parchment and press the dough flat into it, laying another sheet of parchment on top. It should be about 1cm thick. Leave in the fridge for at least 4 hours, or overnight.

The next day, preheat your oven to 180 degrees C. Using the dough straight from the fridge, trim it into flat fingers. They hold their shape in the oven, so you should decide what size you'd prefer at this point.

Bake for 15-18 minutes until golden brown and crisp.