175 g (6 oz) Parmesan cheese or dry, strong Cheddar
pinch mustard powder
pinch ground pepper
250 g (9 oz) plain flour
beaten egg to glaze
200 g (7 oz) butter, diced
pinch mustard powder
pinch ground pepper
250 g (9 oz) plain flour
beaten egg to glaze
200 g (7 oz) butter, diced
method
1. Grease several baking sheets. Grate the cheese. Mix the cheese with the flour, butter and seasonings till the mixture forms a stiff dough.
2. Turn out on to a floured board and roll out 6 mm (1/4 in) thick and cut into fingers 7.5 cm (3 in) long and 1 cm (1/2 in) wide. Or cut into circles 5 cm (2 in) in diameter.
3. Place on baking sheets, and prick well.
4. Chill for 20 minutes then brush with the egg and bake in the heated oven at 200°C (400°F) Gas 6 for 10 minutes till crisp and golden.
5. Cool on a wire rack.
2. Turn out on to a floured board and roll out 6 mm (1/4 in) thick and cut into fingers 7.5 cm (3 in) long and 1 cm (1/2 in) wide. Or cut into circles 5 cm (2 in) in diameter.
3. Place on baking sheets, and prick well.
4. Chill for 20 minutes then brush with the egg and bake in the heated oven at 200°C (400°F) Gas 6 for 10 minutes till crisp and golden.
5. Cool on a wire rack.
serving amount
makes 30 - 40
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