- 185g (6½oz) chilled butter, cubed
- 250g (9oz) plain flour
- 85g (3½oz) grated Parmesan
- ½tsp mustard powder
- ¼tsp paprika
- 1 free-range egg yolk
- 1 free-range egg, beaten, for glazing
- 35g (1¼oz) sesame seeds
- You will need
- 2 baking sheets, lightly oiled
- 5cm (2in) star-shaped cutter
In a food processor, pulse the butter and flour until it looks like breadcrumbs. Add the Parmesan, mustard and paprika, season well, then pulse to combine.
Mix the egg yolk with 1tbsp of cold water and pour into the food processor. Whizz until big flakes form and then bring the biscuit dough together with a knife, tip on to a floured surface and quickly form into a flat disc shape. Wrap and chill for 30 minutes.
Heat the oven to 180 C, 160 C fan, gas 4. Roll the dough out to the thickness of a £2 coin and cut out star shapes. Put on the baking sheets; brush with the beaten egg and sprinkle the sesame seeds on top. Press down gently to help the seeds stick and bake for 15 minutes.