Cheese Dad biscuits
- 175g plain flour, plus extra for rolling out
- Good pinch of mustard powder
- Good pinch of, cayenne
- Good pinch of salt
- 100g butter, diced
- 40g mature Cheddar, grated
- 25g Parmesan, grated
- 25g sesame seeds
- 15g poppy seeds
- 1 large egg, separated
Pre-heat the oven to 190C/170C Fan/Gas 5. Line two baking trays with baking paper. Sift the flour, mustard, cayenne and salt in a bowl.
Add the butter and rub in between your fingers and thumbs until it looks like crumbs.
Add the cheeses and seeds and mix evenly. Mix the yolk with 4 tsp cold water and add to the flour. Use a round-bladed knife to form a stiff dough. You may need to add a few more drops of water.
Roll out on a lightly floured surface to 5mm thick. Cut out A and D letters using a small knife. You could use a pastry cutter to shape the round part of the D. Gather up the leftover dough and repeat. You should have six As and 12 Ds.
Space out the biscuits on the baking trays and brush with the egg white. Bake for 15 minutes. Cool for 5 minutes, then transfer to a wire rack.