Cheese Biscuits

method:

• Preheat the oven to 180C/350F/Gas 4.
• Use a food processor to mix the butter and flour with the salt, cayenne, mustard powder, Cathedral City Mature and the Parmesan-style cheese. It will eventually bind together without the need for egg or water. Wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.
• Lightly flour a work surface and gently roll out the pastry to about 2cm thick. Use a cutter to create the biscuits. Arrange them on a greased baking tray about 2cm apart.
• Brush the surface of each biscuit with the beaten egg and sprinkle over a little finely grated Parmesan-style cheese. Bake for 10 minutes, or until golden brown.
• Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.