100 g plain flour
100 g unsalted butter (cold and cubed)
pinch of salt
pinch of cayenne
1 tsp mustard powder
50 g Parmesan cheese (grated)
50 g mature cheddar (grated)
1 egg for egg wash
Place all the ingredients into food processor and blitz in pulses until it forms a rough ball.
Remove from processor and form into a ball, wrap in cling film and put in the fridge for 30 minutes.
Roll out until about the depth of 2 pound coins (or slightly less).
Cut out into whatever shape you like, I use a 2 inch cutter.
Apply egg wash
Add a little extra Parmesan
Place in a pre-heated oven (180C / 350F / Gas4) for 10-12 minutes.
Cool on a rack. Can be stored for a couple of days in an air tight container.
