375 ml flour
2.5 ml salt
5 ml mustard powder
100 g butter, coarsely grated
250 g LANCEWOOD® Cheddar, finely grated
2 egg(s)
yolks only
15 ml water
coarse salt to taste
fresh rosemary, chopped
Add the grated butter and rub into the flour mixture until the mixture resembles coarse breadcrumbs.
Add the cheese and toss to coat. Mix the egg yolks and 15 ml water together. Add to the cheese mixture. Add more water if needed – the mixture will be quite firm.
Mix and press together and shape into a ball. Shape into a 16 cm long x 4 cm high x 8 cm wide block in a piece of cling wrap.
Refrigerate for at least 2 hours. Cut into 1 cm slices and then halve each slice.
Place the biscuits onto a baking sheet lined with baking paper.
Sprinkle with a little chopped rosemary and coarse salt. Place in the freezer while the oven heats up.
Bake in a preheated oven at 190°C for 15 – 20 minutes or until golden.
