Christmas Stilton and Sage Canape

Ingredients

• 1 cup self-rising flour
• 2 tbsp cubed butter, room temperature
• ½ cup parmesan cheese, finely grated
• ½ tsp mustard powder
• ½ tsp baking powder
• 1 egg
• 2 tbsp milk
• 1 tbsp finely chopped sage
• 1 egg yolk
• 1 ¾ cups stilton or blue cheese, grated
• 1 jar of cranberry sauce
• Parsley leaves for garnish

Instructions

1. 1
   Preheat the oven to 400 F.
2. 2
   Put the flour, baking powder and butter into a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the cheese, mustard, sage and season with salt and pepper.
3. 3
   Add the milk to the beaten egg in bowl. Pour into the breadcrumb mix and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a floured work surface to about ½ inch thick. Cut out rounds using a 1-inch round cutter. You will make about 35 mini scones.
4. 4
   Place on a baking sheet lined with non-stick paper. Brush the tops with the beaten egg yolk. Bake for about 8 minutes until pale golden and risen. Cool on a wire rack.
5. 5
   Slice each scone in half widthways, and place on the baking sheet. Top each half with the soft grated cheese. Return to the oven for about 2-3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a tiny parsley leaf. Best served warm.