Makes: 12
Prep: 40 mins
Cooks: in 10 mins
What You’ll Need:
- 100g unsalted butter
- 100g plain flour
- Pinch of salt
- Pinch of cayenne pepper
- 1 heaped tsp mustard powder
- 50g Cathedral City Extra Mature Cheddar, grated
- 50g parmesan cheese, grated
You will also need
Food processor
What To Do:
- Preheat the oven to 180C/350F/Gas 4.
- Use a food processor to mix the butter and flour with the salt, Cayenne, mustard powder, Cathedral City Mature and the Parmesan. It will eventually bind together without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
- Lightly flour a work surface and gently roll out the pastry to about 2 cm thick. Use a star cutter to create the biscuits. Arrange them on a greased baking tray about 2cm apart.
- Brush the surface of each biscuit with the beaten egg and sprinkle over a little finely grated Parmesan. Bake for 10mins, or until golden brown.
- Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.