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.