200g Doves plain flour

½tspn Cornish Sea Salt flakes

½tspn dried chilli flakes

150g extra mature cheddar cheese – grated

150g Cornish Farm Dairy unsalted butter

1 medium egg – Colin Carter free range

plus 1 egg yolk

Baking trays lined with greaseproof paper

Put the sifted flour, salt, chilli flakes & cheese into the bowl of a food processor & pulse a few times.  Add the diced butter & run machine until mix resembles coarse sand.  Add the egg & yolk & blitz again until a firm dough forms

Turn onto a floured surface & shape into a log approx 50cm long.  Cut into 3, then wrap in greaseproof & chill for 30 mins.  The dough can be kept well wrapped in the fridge for 3 days or frozen for up to a month.

Heat the oven to 200°F/400°F/Gas 6.

Cut the dough into 1cm slices & arrange slightly apart on the lined baking trays.  Bake for 10-12mins, until lightly golden.  Remove trays from the oven & leave biscuits to cool for a few minutes, transfer biscuits to a wire rack to cool. Store in an airtight tin.

1 Comment (+add yours?)

  1. Trackback: Christmas Recipes « Lobbs Farm Shop

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