Stilton Walnut Crisps
Crumble the Stilton into a mixing bowl and add the butter in smallish pieces so that it can be beaten together easily.
Beat with a wooden spoon (or use an electric hand whisk) until soft and creamy.
Stir in the chopped walnuts, the hot sauce and the flour, mixing well and until thoroughly combined.
Now with floured hands form the dough into a thin log about 3cm or 4cm in diameter.
Wrap in clingfilm and chill for an hour. (will keep for 7 days like this if you wish to make ahead)
Preheat the oven to 180C/Gas 4.
Using a sharp knife cut thin slices from the log and lay on a baking paper lined baking sheet. Leave a little space for the crisps to spread.
Bake for 10 to 15 minutes until crisp and golden. Cool on a wire rack and store in an airtight container.