Cheesy Number Biscuits
Preperation time:30 minutes
Makes: 20 biscuits
- Preheat the oven to 190ºC/gas mark 5.
- Place the flour, mustard and seasoning into the bowl of a food processor with the diced butter and process until the mixture forms a fine breadcrumb consistency. If you do not have a food processor, simply place the flour, mustard, seasoning and butter in a large bowl and rub in the butter with your fingers until it forms a fine breadcrumb consistency.
- Add the cheeses and the egg yolk and process until the mixture forms a ball - do not over process. If making by hand, simply mix in the cheeses and egg until the mixture comes together in a ball.
- Turn the mixture out onto a lightly floured surface and knead lightly. Roll out the mixture until approx 5mm thick. Using numbered cutters or cutters of your choice, cut out 20 biscuits. Re-roll any trimmings until all the mixture has been used up.
- Place the biscuits on a lightly greased baking tray and brush the tops with the remaining beaten egg white. Sprinkle over a few poppy seeds.
- Cook in the preheated oven for 8-10 minutes or until golden brown and crispy.
- Remove from the oven and leave to cool for 2-3 minutes. Then remove the biscuits from the baking trays and transfer to a cooling rack to cool.
- 200g Neill's plain flour, sifted
- ½ tsp mustard powder
- 175g butter, chilled and diced
- 85g cheddar cheese, finely grated
- 55g parmesan cheese, finely grated
- 1 large egg, separated
- poppy seeds to garnish
- salt and freshly ground black pepper
- food processor or large bowl
- bread board
- rolling pin
- cutters (number or other shapes)
- baking tray
- pastry brush
- measuring spoons
- oven gloves
- cooling rack