Ingredients

200 g Matthews Cotswold Maizebite pastry flour (or plain flour)

200 g unsalted butter, cold

140 g mature cheddar cheese

60 g Gruyère cheese

½ tsp cayenne pepper

¾ tsp sea salt flakes

Black pepper

Generous handful of poppy seeds

2 tbsp nigella seeds

Prep time: 10 mins + 1 hour chilling time

Baking time: 15 mins 

Essential equipment: food processor, baking tray, parchment paper

 Method

1. Place the ingredients (excluding the poppy and nigella seeds) in a food processer and whiz until they start to come together and form lumps. Pour out onto a clean work top, bring together and roll into a log, 5 cm in diameter. Wrap in clingfilm and chill in the fridge for 1 hour or overnight.

2. Place the poppy seeds and nigella seeds in a rectangular container wide enough to fit the roll of biscuit dough. Roll the dough in the seeds to cover. Place on a cutting board and slice into 1 cm coins. Place on a lined baking tray, spaced a couple of centimetres apart.

3. Bake at 180 ºC /160 ºC fan for 15 mins, until golden brown. Remove from oven and leave to cool before removing.

Recipe notes

Swap out the cheddar or Gruyère with whatever hard cheese you have available, such as parmesan or Comté.

When rolling the dough into a sausage, use your palms rather than your fingers, especially if you wear rings, to avoid creating dents in the dough.