Rich with mature cheese and warm with red chilli, these little savoury biscuits are great served with drinks or eaten with tomato soup. The mixture becomes very difficult to handle because it is so dense, so it is best made in a food processor.
|½ tsp||sea salt flakes|
|½ tsp||dried red chilli flakes, or to taste|
|150g||extra mature Cheddar cheese, grated|
|150g||unsalted butter, chilled and diced|
|1||whole medium free-range egg, plus 1 egg yolk|
You will need 3 baking trays, greased with butter and lined with greaseproof paper, and a food processor.
Put the flour, salt, chilli flakes and cheese into the bowl of a food processor and pulse a few times until just combined. Add the diced butter and run the machine until the ingredients look like coarse sand. Add the whole egg and the yolk and run the machine again until the ingredients come together to make a firm dough.
Turn out on to a lightly floured work surface and form into a log shape with your hands. Bang the roll down on to the work surface a few times to eliminate any pockets of air. With your hands, roll the dough until it forms an even cylinder 50cm long. Cut into 3, then wrap in greaseproof paper and chill for 30 minutes. The dough can be kept, well wrapped, in the fridge for 3 days or frozen for up to a month.
When ready to bake, heat the oven to 200°C/400°F/gas 6.
Cut the dough into slices 1cm thick and arrange slightly apart on the prepared baking trays. Bake in the heated oven for 10 to 12 minutes, until lightly golden. Remove the trays from the oven and leave to cool for a couple of minutes before transferring to a wire rack to cool completely. Store in an airtight container.