Stilton, Almond and Fennel Seed Biscuits for a New Year’s Kitchen Reset

Happy New Year! You know what it’s like after the festive period — the fridge is full of beautiful food that somehow never made it to the table, and the cupboards are still humming with possibility. This year, as I begin showcasing our new Holland Street table linens, I’ve decided to start journalling the recipes I love to make. Not food for fuel, but food for nurturing creativity, experimentation, and a little everyday joy.

And what better place to begin than with that glorious, crumbly chunk of Stilton left over from Christmas.

Today I felt inspired to make a batch of quick, savoury Stilton biscuits — the kind you can prepare in minutes, chill in the fridge, and slice whenever the mood strikes. They’re perfect for storing in the freezer too, which makes them ideal for those spontaneous moments: a friend popping round, a cosy cheese‑and‑biscuit lunch, or simply the desire for something homemade that isn’t ultra‑processed.

To make life even easier, I doubled the recipe. I wrapped the dough in brown greaseproof paper, which works beautifully for shaping, slicing, and freezing. It feels wonderfully old‑fashioned and practical — a small ritual of kitchen calm.

As a bonus treat, my husband was gifted some Fortnum & Mason condiments at work, including a Christmas fig preserve and a figgy mustard. Both pair perfectly with these biscuits. Sweet, sharp, creamy, crumbly — a little winter feast on a plate.

Below is the recipe I used. From start to finish, it takes just one hour. Easy peasy, deeply satisfying, and a lovely way to begin the year with creativity and comfort.

Ingredients

100g Stilton, crumbled

75g butter(or margarine)

75g plain flour

50g ground almonds

Pinch of salt and black pepper

Optional: ½ tsp mustard powder or a pinch of cayenne

Optional: ½–1 tsp fennel seeds (for rolling)

Method

Make the dough

Cream together the butter and Stilton until soft. Add the flour, ground almonds, seasoning, and any optional spices. Remember that Stilton is naturally salty, so go gently with the salt. Mix until a soft dough forms.

Chill

Lay out a sheet of greaseproof paper and sprinkle it lightly with flour and fennel seeds. Shape the dough into a log, roll it up in the paper, and chill for 30–40 minutes until firm.

Slice & bake

Preheat the oven to 180°C (160°C fan). Slice the chilled dough into ½‑cm rounds and place on a lined baking tray. Bake for 12–15 minutes, or until lightly golden at the edges.

Cool

Allow the biscuits to cool on the tray for 5 minutes, then transfer to a rack. They will crisp as they cool.