You can't go wrong with cheese biscuits. We've used a mix of
cheddar and parmesan, but you could play around with any of your
favourite hard aged cheeses.
100 gmbutter, chilled, diced120 gmplain flour50 gm eachfinely grated parmesan and vintage cheddar1egg yolkTo season:ground mace, to season (optional)
Rub butter into flour with your fingertips in a bowl until mixture resembles fine crumbs (or combine in a food processor), then add parmesan and cheddar, season with a pinch of fine salt and mix to combine. Combine egg yolk and 25ml water in a bowl, add to flour mixture and bring together with your hand, then turn out onto a lightly floured surface and knead gently until smooth. Roll out to 20cm x 30cm between sheets of baking paper, then refrigerate to rest and chill (1 hour).
Preheat oven to 170C. Remove paper from dough and cut dough into rounds with a 4.5cm cutter and place on oven trays lined with baking paper. Season with sea salt flakes, mace and a very generous grinding of black pepper. Bake, swapping trays halfway through cooking and flipping biscuits so they brown on both sides, until golden (16-18 minutes). Set aside to cool. Biscuits will keep in an airtight container for 1-2 days. If they soften, refresh them in a warm oven before serving.