Crispy, melt in the mouth, savoury biscuits loaded with parmesan and cheddar cheese with a hint of cayenne pepper and mustard. Makes 35-40
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4
Make the biscuits: place the butter and flour into the bowl of a food processor with the mustard powder, cayenne and salt.
Pulse until the mixture resembles breadcrumbs.
Add the grated cheese and pulse the mixture in short spurts – you will notice the mixture coming together – it will soon bind without the need for egg or water.
Bring together with your hands, shape into a disc shape, cover with 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 the thickness of two pound coins.
Use a palette knife to release from the surface, if you think it has stuck at all.
Cut out the biscuits to the size and shape you wish – anything between 3cm/1¼in and 5cm/2in. When cutting out, leave as little space between each biscuit as possible.
Collect the scraps, bring them together with your hands and re-roll on a floured surface. Cut out more biscuits and continue until the dough has finished
Lay them out on a greased baking tray about 2cm/¾in apart – it may take two or three baking trays to use up the entire mixture.
Add toppings: grate over a little finely grated parmesan and add any other toppings of your choosing.
Bake: for 10 – 12 minutes in a pre-heated oven, or until they are a gorgeous light, golden-brown colour.
Leave to cool on the baking tray for 5 minutes and then carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.
Equipment:
Store:
The biscuits will keep well in a sealed container for a few days.