A warm, buttery cheese biscuit really hits the spot. Make them small so they are just a bite!
- 100g (4oz) butter, cold
- 150g (5oz) plain flour, sifted
- 20g (¾oz) oat bran
- 1tsp sweet smoked paprika
- ½tsp cayenne pepper
- 150g (5oz) mature Cheddar, finely grated
- 1 egg yolk
- 2 baking sheets lined with baking parchment
Blend the butter, flour and bran in a food processor until the mixture resembles fine breadcrumbs. Mix in the paprika, cayenne pepper and cheese, and season well. Add the egg yolk and mix until combined and the mixture comes away from the sides. It may need a drop of water to help it come together. Roll the pastry into a long sausage shape, 3cm (1¼in) thick, wrap tightly in clingfilm and leave in the fridge for 1 hour to firm up.
Heat the oven to 200C, 180C fan, 400F, gas 6. Cut the pastry into slices about 6mm (¼in) thick, and place on the baking sheets. Cook for 10 to 15 minutes. They can be frozen uncooked for 1 month; open-freeze them, then bag up into freezer bags. Cook from frozen for 15 minutes.
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