Method

Biscuits

Add the cheese, butter, mustard, rosemary, pepper, garlic powder and salt to the bowl of a stand mixer. Mix on medium speed for 1-2 minutes or until well combined. Add the flour in batches while mixing until combined. Scrape down the sides of the bowl and mix in any remaining flour with a spatula.

Tip the dough out onto a work surface and knead briefly to bring it together and then roll into a ball. Roll the ball into a cylinder or tube shape and try to get it as even as possible. This tube will be cut into cookies so shape it to your desired cookie size. Lay a piece of cling wrap onto your work surface and transfer the dough log to the wrap. Roll the dough in the wrap and twist the ends closed. Place the dough into the fridge for at least 30 minutes to 1 hour to firm up before slicing and baking. Chilling the dough will prevent the cookies from spreading too much while baking.

Preheat the oven to 180 °C. After 30 minutes, remove the dough from the wrap and slice it into cookies. Place the cookies into a baking paper-lined tray and then bake in the oven for 18-20 minutes or until the edges start to just slightly brown. Remove from the oven and let cool on the tray for 5 minutes, then transfer to a cooling rack to cool.

Toppings

Place the chevin into the bowl of a stand mixer, then add a squeeze of lemon juice. Use the whisk attachment and whisk the cheese until smooth. If needed, add more lemon juice to loosen it up. Check the flavour and if necessary season with salt and pepper to taste.

To Assemble

Spoon a dollop of whipped cheese onto each biscuit then top with a slice of fig, a toasted walnuts and garnish with micro herbs. Enjoy with your favourite glass of wine in your Stanley™ Everyday Wine Tumbler.