Odds and Sods

Cheese sables
1. 

175g plain flour, plus extra for dusting
sea salt
Half tsp cayenne pepper
Half tsp mustard powder
1 tsp cumin or caraway seeds, lightly crushed
150g unsalted butter, chilled and diced
75g mature Cheddar cheese, finely grated
75g parmesan, finely grated
1 tbsp milk 
sesame seeds and kalonji seeds (black onion)

Tip the flour, salt, cayenne, mustard powder, cumin or caraway seeds and some black pepper into the bowl of a food processor. Add the diced butter and use the pulse button to rub it into the dry ingredients. Add the grated cheeses and pulse again until the dough just comes together - you may need to add a drop of cold water.

Tip the dough out onto a lightly floured work surface and roll into a log roughly 5cm in diameter, wrap in clingfilm and chill in the fridge for a couple of hours until firm.

Heat the oven to 160C and line a baking sheet with non-stick baking parchment. Take the log out of the fridge, remove the clingfilm and brush with milk before coating in the sesame and kalonji seeds (if using). Slice the log into discs, roughly 5mm thick, and arrange on the baking sheets, spacing the biscuits well apart.

Bake for 12-15 minutes, or until crisp and golden. Once completely cold, the sables can be packaged. Stored in an airtight box, they will keep for 4-5 days.

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