In a large bowl, rub together the flour, butter,
mustard powder, cayenne, polenta (if using), poppy
seeds, stilton and a pinch of salt, using your fingers
and hands, until the mixture forms a pastry dough.
Knead the dough briefly until it really sticks together
and is very lightly speckled with tiny bits of cheese.
You can be quite heavy-handed.
On a lightly floured surface, roll the dough into a
sausage shape with your hands, about 25cm long
and 4cm in diameter, then wrap in cling film and chill
for at least 1 hour. (The pastry can now be chilled for
up to 1 week or frozen for up to 1 month. The pastry
can be sliced and cooked from frozen but you need
to cut it slightly thicker.)
To bake the biscuits, preheat the oven to 190C/gas
5/ fan 170C. Slice the dough into rounds just under
1cm thick. Lay the rounds a couple of centimetres
apart on a baking sheet (or two, if you are cooking
all the biscuits at the same time). Put a very small
piece of stilton in the middle of each biscuit, then
bake for 10-15 minutes, until the edges are starting
to go golden and the cheese is bubbling. Leave to
cool slightly before serving. The biscuits will keep for
2-3 days in an airtight tin.