I needed to put together a few cheese-filled baked goods for a work event and as I’ve been on a bit of a scone kick recently I started thinking about doing something different this time. My first thought was a savory cookie, and I came up with a habanero-cheddar-apple chutney cookie that I just love (more on that another day). Not everyone can stand the heat of habanero peppers, so I’ve got a few other items in the mix to round out the selection.
Then I remembered that not everyone shares my unfortunate blue cheese allergy, and decided I also needed a recipe using blue cheese. As I can’t use my own palate as a guide I did a quick search to see if there was such a thing already out there.
There is! I got lucky and found a great recipe for blue cheese and fig savories from P.C. Magness at TheRunawaySpoon.com. Even though I was unable to try them myself, I can honestly say that everyone else enjoyed them immensely. They were a huge hit. You should definitely check out P.C.’s website, she’s been blogging for several years and has hundreds and hundreds of great recipes.
- 1 cup flour (130 grams)
- 1 stick butter
- 4 ounces crumbled blue cheese
- 2 tsp black pepper
- 3 Tbsp fig preserves
- Preheat oven to 350
- Add flour, butter, cheese and pepper to food processor
- Pulse until dough forms
- Roll out to ⅛ inch thick on floured surface
- Cut into 1 inch rounds
- Bake for 10-14 minutes, depending on your oven
- Allow to cool completely, serve at room temperature
These are best served at room temperature.