Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to fan oven 160°C /180°C/350°F/Gas 4

Cut the cheddar cheese into cubes and process until they form fine crumbs. Be careful not to over-process.

As soon as you have crumbs, tip out of the food processor and set aside.

Add the flour, semolina, salt and pepper to the processor and pulse to combine.

Add the fridge cold, cubed butter and process until a breadcrumb consistency.

Return the cheese to the food processor and process until the mixture comes together.

Tip out onto a floured work surface and bring together in a ball with your hands. Roll out until the mixture is around ¾ cm thick.

Use pastry cutters to cut into the size and shape of biscuits you are after. I used 2 different sizes.

Place, slightly spread out, onto a baking tray. There is no need to grease the tray. Prick each biscuit with a fork 2 or 3 times and brush with beaten egg. Decorate with your choice of garnishes.

Bake in the centre of a pre-heated oven for 15 - 20 minutes until lighted browned.

Leave on the tray for 5 – 10 minutes and then transfer to a cooling rack.