Cheesy biscuits always go well with drinks. If you make these ahead of time, they are best just heated again in the oven before serving. This recipe makes about 32 biscuits.
175 g (6 oz) plain flour
¾ level teaspoon salt
¾ level teaspoon dry mustard powder
75 g (3 oz) butter
175 g (6 oz) grated mature Cheddar
2 large eggs
sesame or poppy seeds, for sprinkling
1 Pre-heat the oven to 200°C/Fan 180°C/Gas 6. Lightly grease 3 baking trays.
2 Sieve the flour, salt and mustard powder into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the grated cheese. Beat the eggs then stir just enough egg into the flour mixture to form a soft dough (there will be some egg left over for glazing). Wrap the dough in clingfilm and chill for about 15 minutes.
3 Roll the dough out on to a lightly floured work surface to a thickness of about 5 mm (¼ in) and cut into 5 cm (2 in) rounds or triangles. Place on the prepared baking trays and brush with the remaining beaten egg. Sprinkle lightly with sesame or poppy seeds. Re-roll the trimmings once only.
4 Bake in the pre-heated oven for about 10–15 minutes or until crisp and golden. Lift off the baking trays and leave to cool on a wire rack.
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