ROASTED GRAPE AND CHEESE DIGESTIVES
Home-made digestives make this canapé extra special. If you’re short of time, use shop-bought mini oatcakes.
Hands-on time 30min, plus chilling and cooling. Cooking time about 30min. Makes 24
for the digestives 125g (4oz) unsalted butter, chopped 125g (4oz) wholemeal bread flour, plus extra to dust 125g (4oz) plain flour ¼tsp bicarbonate of soda 2tbsp light brown soft sugar for the topping 48 red seedless grapes 1tsp fresh thyme leaves ½tbsp olive oil 1tbsp balsamic vinegar 200g (7oz) soft goats’ cheese 6tbsp double cream
1 For the digestives, melt butter in a small pan over low heat and cook until golden brown, about 5min. Set aside to cool slightly.
2 In a bowl, combine dry ingredients with ½tsp fine salt. Stir in brown butter with 2tbsp water and mix to a soft dough. Shape into a disc, wrap in clingfilm and chill for 15min.
3 Preheat oven to 190°C (170°C fan) mark 5 and line 2 baking trays with baking parchment. Roll out dough on a lightly floured surface to 3mm (⅛in) thick and stamp out rounds
using a 5cm (2in) cutter, rerolling trimmings and stamping until you have 24 biscuits. Arrange on lined trays, spacing a little apart, and prick each biscuit a few times with a fork. Bake for 12-14min, until firm around the edges. Leave to cool on trays for 5min before transferring to a wire rack to cool completely. Turn oven up to 220°C (200°C fan) mark 7.
4 Scatter grapes and thyme on a baking tray lined with baking parchment. Drizzle over the oil and balsamic vinegar. Roast for 15min until soft but not collapsing. Leave to cool slightly. Meanwhile, mix goats’ cheese, double cream, 1tsp freshly ground black pepper and ¼tsp fine salt.
5 To assemble, spread the cheese mixture on to the biscuits and top each with 2 grapes. Drizzle with a little roasting juice and serve.
PER CANAPÉ 136cals, 3g protein, 9g fat (6g saturates), 10g carbs, 3g total sugars), 1g fibre
GET AHEAD Make biscuits up to a week ahead. Once cool, store in an airtight container at room temperature. Roast grapes up to 2hr ahead and keep at room temperature. Assemble up to 30min ahead, but don’t drizzle with roasting juices until serving.