Canape

Cheddar and celery wafers

These crisp biscuits are delicious with sherry

110g mature Cheddar cheese, grated
170g plain flour
85g cold butter
1 tsp celery salt
1 tsp Dijon mustard
1 egg yolk
Cold water to mix

Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the cheese and celery salt. Beat the egg with the mustard and 3 tbsp cold water. Add this to the crumbs and mix to make a firm dough, adding extra water if needed.

Form the dough into a ball and chill for 30 mins. Roll out very thinly and cut into biscuits using a 3.5cm cutter. Place on a greased baking sheet and bake in a pre-heated oven at 190 deg C for 8-12 mins or until the biscuits are lightly golden all over.

Remove from the oven and cool on a rack. Store in an airtight tin. Makes about six dozen biscuits.

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