Prep time: 15 minutes + 30 minutes chilling. Cook time: 8–9 minutes.

Stir the grated cheddar, flour, baking powder, caraway seeds and chopped rosemary together in a large bowl.

Using your fingertips, gently work the butter into the flour and cheese until you have rubbly breadcrumbs (alternatively, you can blitz everything in a food processor until it looks like couscous).

Bring the crumbs together with your hands, and work very briefly to bring everything into a nice dough. Divide the dough in two, flatten each piece into a fat disc, then transfer to the fridge wrapped in clingfilm or in bags to chill for 30 minutes.

On a lightly floured surface, roll out the chilled dough to about 3mm thick, then stamp out shapes of your choice, transferring them to a lined baking sheet as you go. Reroll the scraps and keep stamping out until you’ve used up all the dough, then repeat with the remaining disc of dough from the fridge. You may need to use two baking sheets, depending on size.

Preheat the oven to 180°C fan/200°C/gas 6; once at temperature, transfer the biscuits to the oven and bake for 8–9 minutes, until golden brown – they will continue to firm up, so don’t worry that they look a little soft.

Transfer to a wire rack and let the biscuits cool a little before tucking in. Perfect with a glass of wine – any leftovers keep well in an airtight container for 2–3 days.