Truffle Cheddar, Thyme & poppyseed Biscuits

100g plain flour

Pinch salt

100g slightly salted butter chilled & cubed

100g Truffle Cheddar ( M&S) or mature cheddar finely grated

Spoonful of poppy seeds

A little finely grated Parmesan

1beaten egg

Extra flour for dusting

In a food processor blitz the cheese the flour salt and butter together til it begins to 'clump' together then gently pulse til a dough forms. Pull it out, shape into a ball wrap in clingfilm and chill in the fridge at least 1/2 hr.

Line 2 baking trays. Sprinkle your work surface with a little flour gently roll out the dough to approx 3cm then cut out desired amount of biscuits ( you can save leftover dough re wrapped and chilled in fridge for batch 2)

Brush lightly with egg wash sprinkle with a little Parmesan and poppy seeds bake @180c aprox 10 mins. Cool on a rack then serve with mulled cider or chilled sweet wine .