Carraway is the Marmite of seeds, and if you like them you’ll pounce on these very rich buttery savoury biscuits. Otherwise use poppy or black onion seeds for a more subtle effect.
175g plain flour
1/2 tsp salt
a few good twists of freshly ground black pepper
1/4 tsp cayenne pepper
125g unsalted butter, softened
150g red Leicester, grated
lightly beaten egg white
Caraway, poppy or black onion seeds
Place the flour, salt, black and cayenne peppers in a bowl and rub in the butter. Add the cheese and work everything into a smooth dough. Roll the dough into a cylinder about 30cm long, wrap in non-stick baking paper and freeze for 30 minutes. The remove from the freezer and the wrapper, stand the stick on dough on it’s end and brush the outside with egg white, then roll the dough in a scant layer of seeds so they stick firmly to the outside. Wrap and chill the dough until needed. To use heat the oven to 180°C/160°C fan/350°F/gas 4, slice into 3/4 cm rounds, lay on a tray lined with non-stick paper and bake for about 20 minutes until golden.
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