1/2 cup (70 g) crumbled Roquefort or Stilton cheese
1/4 cup (58 g) unsalted butter, room temperature
1/2 cup (64 g) flour
1/4 cup (32 g) cornstarch
1/4 cup (32 g) finely chopped walnuts
2 teaspoons (8 g) finely chopped rosemary
1/4 teaspoon (1 g) kosher salt
1/4 teaspoon (1 g) freshly ground black pepper
Directions
Line a large baking sheet with parchment paper and set aside.
With a hand mixer beat together blue cheese (Roquefort or Stilton) and butter in a medium bowl until blue cheese resembles coarse crumbs. Set aside.
Whisk together flour, cornstarch, walnuts, rosemary, salt and pepper in a medium bowl.
Using a wooden spoon, stir dry ingredients into butter mixture until mixture begins to form into a ball. Turn out dough onto counter and knead gently to bring together.
Place dough on a piece of plastic wrap and form into a 6-inch (15cm) log. Wrap tightly and freeze until firm, about 30 minutes.
Preheat the oven to 350°F (176°C)
Cut the log into twenty-four 1/4 inch (1/2cm) thick rounds and place onto prepared baking sheet. Bake shortbread until edges start to brown, about 12 to 15 minutes. Set aside to cool completely before serving.
