1.5 cups all-puspose flour
1.5 tsp baking powder
1 tsp dry mustard
1/2 tsp salt
2 tablespoons chopped parsley
125 grams cold, unsalted butter, cut into small pieces
1 cup shredded cheddar cheese
1 large egg and 1/4 cup fresh milk, beaten together
1 egg yolk, beaten, to glaze
2 tablespoons whole cumin seeds to decorate
Method
- Sift together flour, baking powder, mustard and salt. Add chopped parsley and mix well.
- Cut cold butter into the flour until the mixture resembles coarse breadcrumbs.
- Add chesse and toss to mix. Add the egg-and-milk mixture and mix the dough briefly by hand.
- Turn the dough out onto a lighly floured surface and roll out to a thickness of 1.5cm. Use a cookie cutter to cut as many shapes as possible. Place on a floured baking tray. Brush with beaten egg yolk before sprinkling with cumin seeds. Bake at 190 deg C for 12 to 15 minutes until golden brown.
