Whitestone Windsor blue with fruit compote and bran biscuits
Photo by Babiche Martens
|1 cup||Dried fruit, (dried, roughly chopped. I used apricots, figs and dates)|
|1 cup||Apple juice|
|1||Lemon, (zest of)|
|1 tsp||Fresh ginger|
- Heat oven 180C. Grease a baking tray. Cream butter and sugar until light then add egg and mix well. Mix in bran, flour and salt, then knead for a couple of minutes. Roll out thinly, small amounts at a time, cut into discs and bake for 15 minutes until golden.
- Gently simmer dried fruit, lemon zest, ginger and apple juice for 20 minutes until juice has been absorbed, cool.
- Serve the cheese at room temperature with biscuits and compote.