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 gm butter, chilled, diced
- 120 gm plain flour
- 50 gm each finely grated parmesan and vintage cheddar
- 1 egg yolk
- To season: ground mace, to season (optional)
- 1Rub 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).
- 2Preheat 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.