Ingredients – Makes approx 25-30 biscuits Adapted from Simon Hopkinson
100g cold unsalted butter, cut into chunks
100g plain flour, plus extra for flouring
¼ teaspoon salt
Pinch of cayenne pepper
½ teaspoon mustard powder
50g grated mature cheddar
50g finely grated parmesan, plus a little extra
1 egg, beaten
1 finger length green chilli, finely sliced (optional)
Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts until the mixture comes together – it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes. Pre-heat oven to 180C. Lightly flour a work surface and gently roll out the pastry to about ½ centimetre thickness. Cut out the biscuits to the size and shape you wish – I used a scallop edged 5cm round biscuit cutter.
Lay them out on a greased baking tray about 2cm apart – it may take two lots of baking to use up the entire mixture. Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. If you’re using the green chilli place a slice of chilli on each biscuit (or just some of them) prior to sprinkling with parmesan. Bake for 10 minutes, or until they are a golden-brown colour. Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.