Butter biscuits with cheddar and rosemary


175 g flour + for sprinkling the kitchen counter
150g cold butter, diced
1 beaten egg
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp mustard powder
75g grated cheddar
75g grated parmesan
75g finely crushed walnuts
1 tbsp chopped fresh rosemary leaves
Sea salt


  1. Put in a food processor the flour, salt, pepper, mustard and butter and switch it on high speed to mix the ingredients. Add the grated cheeses and 1 tsp water. Run the food processor again for a few seconds until the products are mixed.
  1. Bring the dough together with your hand, then turn it out onto a lightly floured surface and divide it into two. Form from each half a wick about 3 cm in diameter. Roll each wick with baking paper and then tighten with stretch foil. Put the wicks in the fridge for at least 3 hours or until they are firm enough to be cut.
  1. Remove the wicks from the refrigerator, open them and brush the top surface with the beaten egg, then sprinkle with the crushed walnuts. Cut each wick with a sharp knife into slices 4-5 mm thick. Arrange the cut circles in a baking tray. Sprinkle with the chopped rosemary and sea salt.
  1. Bake at 180°C for about 12 minutes or until golden.