Prep time:10 minutes
Cook time:8 minutes
Total time:18 minutes
Makes approx 24
125g plain or spelt flour
125g butter, softened
125g grated mature cheddar cheese – you can ring the changes with different hard cheeses – smoked cheddar gives a lovely flavour and Double Gloucester a deeper coloured biscuit
Pinch mustard powder or 1/2 tsp English mustard
Pinch ground black pepper
Optional extras – choose your favourite
1tsp dried rosemary
1tsp yellow mustard seeds to replace mustard
1tbsp grated Parmesan cheese to sprinkle before baking
Beat together the cheese, butter and flour in a bowl with a wooden spoon, or blend in a food processor for 3-4 minutes, or until it forms a dough.
Shape and roll the mixture into a sausage shape roughly 4cm thick. Wrap in a square of aluminium foil, baking parchment or clingfilm. Chill in the fridge or freezer for about 1 hour, or until firm.
Preheat the oven to 190°C, gas mark 5. Line several baking sheets with non-stick baking parchment. Slice very thin discs from the chilled (or frozen) dough, and arrange on the baking sheets.
Dust with a touch of cayenne or sprinkle with cumin or poppy seeds, then bake for 6-8 minutes, until pale golden and slightly puffed. Cool on a wire rack.