This is something of a wildcard recipe: it doesn’t follow the formula in the rest of the chapter – you stamp these biscuits out with cutters, and as you can see from the quantity of cheddar, it’s unashamedly savoury. But I love it too much not to include it here – cut out small hearts or circles to go with pre-dinner drinks, or use fancy-shaped cutters for a cheese-snack menagerie.