125 grams butter, at room temperature
1 tablespoon icing sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
80 grams grated sharp cheddar cheese
50 grams grated parmesan cheese
2 teaspoons caraway seeds
2 tablespoons finely chopped rosemary or thyme leaves
110 grams plain flour
50 grams cornflour
good pinch of sea salt
1 egg, beaten
sprigs of rosemary
Preheat the oven to 160°C fan bake.
Beat the butter, icing sugar, cumin and smoked paprika until light and pale. Add both of the cheeses, the caraway seeds and the rosemary and mix gently. Add the flours and salt and mix to form a dough.
Tip on to a large sheet of baking paper and cover with a second sheet. Roll out to ½cm thick then chill until firm.
To bake: Brush with egg wash then cut into squares and divide between two lined, flat baking trays.
Scatter over the rosemary then a sprinkle of salt.
Bake for 16–17 minutes or until a good golden colour. Cool and store in an airtight container for 2 days.Makes about 24