100 gmchilled unsalted butter, diced100 gm(2/3 cup) plain flour50 gmPyengana cheddar (see note), coarsely grated50 gmparmesan, finely grated, plus extra for dusting½ tspmustard powderPinchof cayenne pepperFor brushing:eggwash
Preheat oven to 180C. Process butter, flour, cheeses, mustard powder, cayenne pepper and a pinch of salt in a food processor to combine, then pulse until mixture comes together (1-2 minutes). Turn onto a lightly floured surface, knead until smooth, form into a disc and wrap in plastic wrap. Refrigerate to rest (30 minutes).
Roll out on a lightly floured surface to 5mm thick, cut out 3cm-diameter rounds or small rectangles, place on oven trays lined with baking paper, brush with eggwash and scatter with extra parmesan. Bake until golden (8-10 minutes), set aside to cool on trays, then store in an airtight container. Cheese biscuits will keep for 3 days.
Note Pyengana cheddar is available from select delicatessens and David Jones food halls. If it’s unavailable, substitute another good-quality cheddar.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.