Simon © 2011
A handy canapé to have stored in a tin and also a good accompaniment to soups.
100g plain flour
100g cold butter, diced into cubes
50g grated Parmesan cheese
50g grated mature Cheddar cheese
Generous pinch Cayenne pepper
Tsp mustard powder
One beaten egg
Preheat the oven to 180 C. Whizz the flour and butter together then blitz in the two cheeses, pepper and mustard powder until the mixture comes together to form a ball. Remove from the bowl, wrap in clingfilm and refridgerate for at least 30 mins. (This can also be frozen). Roll out the dough onto a floured surface to a thickness of at least ½ cm (you don’t want them too thin). Using a cutter, stamp out into chosen shape – i.e. hearts, discs etc and put on a non-stick baking tray, reasonably spaced apart. Brush each one with the egg and cook for approx 12 mins until golden brown.