Cheese and mustard seed biscuits

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A variant on the traditional cheese straws.

Ingredients

• 400g plain flour
• A pinch of salt
• 5 tbsps black mustard seeds
• 120g black bomber cheese, grated
• 120g Parmesan cheese, grated
• 230g butter, cubed
• 3 egg yolks
• Cold water to bind

Method

1. Sieve the flour and salt into a bowl and add the mustard seed.
2. Add the butter into the flour along with the cheese, egg yolks and water (if necessary).
3. Mix well until you have a smooth dough.
4. Roll out into a rectangle on a lightly floured surface, until the thickness of a £1 coin.
5. Cut with pastry cutters and transfer to a greased baking sheet.
6. Bake for 15 minutes at 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
7. Cool on the baking sheet for 2-3 minutes to harden before transferring to a cooling tray.
8. The biscuits will keep in an airtight container for up to 5 days.

Variations

Use any small seeds, eg celery, nigella, fennel, caraway. I would recommend that you do include at least half Parmesan cheese and that the other half also be a strong cheese, eg Old Winchester cheese, Gruyère, strong Cheddar.

Add 1 teaspoon of chilli powder for a little more bite.