Stilton and Walnut Shortbread Cookies
1 Cup Flour
1/3 Cup Butter
1 Tablespoon White Sugar
Pinch Of Fine Salt
Pinch Grated Nutmeg
Pinch Of Cayenne Pepper
4 Ounces Of Stilton Cheese, Crumbled
1/4 Cup Walnuts, Finely Chopped
24 Walnut Halves
1/4 Cup Port Wine Jelly
Preheat oven at 350 degrees Fahreneit.
Place flour, butter, salt, nutmeg and cayenne pepper together in a food processor and pulse to combine.
Add the Stilton cheese and chopped walnuts, and pulse until the dough is crumbly and just holds together when pinched between two fingers.
Turn dough out onto parchment paper.
Gather in a ball, flattening into a disc, and place a second parchment sheet on top.
Roll the dough until it is 1/4 inch thick.
Cut into cookies with a 2 inch round cookie cutter.
Line a baking sheet with parchment and place each cookie one inch apart.
Gently press a walnut half on the top of each cookie.
Gather up dough scraps, and roll out again.
Use another cookie sheet if needed.
Bake for 12-15 minutes, or until just set, not browned.
Remove from the oven and cool slightly, before spooning a little drop of Port wine jelly on the top to serve.
Port Wine Jelly Ingredients
2 Cups Ruby Port Wine
3 Cups Sugar
2 Tablespoons Lemon Juice
1 Orange, Quartered
3 Whole Cloves
1/2 Teaspoon. Whole Coriander Seeds
2 Cinnamon Sticks
1 Pouch Bernardin Liquid Pectin
Port Wine Jelly Method
In a large saucepan, heat port, sugar, lemon juice, orange quarters and spices,
bringing just to a simmer.
When a simmer is reached, pour in the liquid pectin, stirring well, and simmer for 3 minutes.
Remove from heat and strain into a jar or small canning jars.
Let cool to room temperature then refrigerate for up to 3 months.
I like to make a double batch, making 6 small jars, then can as per Bernardin’s Home Canning guide.
This is a beautiful jelly which I serve with any soft mild cheese like goat cheese, mascarpone, to rich creamy brie or intense Stilton.