These biscuits are Scandinavian inspired and great to serve with drinks. The pastry is a bit like a puff pastry but the aim is to make the biscuits light but not too risen.

To make 36 biscuits

600g plain flour
400g butter, chopped
10g salt
1 egg, beaten
2 tbsp poppy seeds
1 tbsp sesame seeds
50g Cheddar (or similar) cheese, finely grated

Oven at 200°C

Put the flour into a large bowl and add the butter, cut into small chunks. There is no need to ‘crumble’ the butter into the flour. Add the salt and enough very cold water ( two or three tablespoons should be enough) to hold the dough together. Form into a ball, wrap in cling film and place in the fridge for an hour.

Roll out the dough on a floured surface to make a rectangular shape. Fold into three, turn the dough by 90° and roll out and fold again. Repeat this process once more – making a total of three times in all. I find it helpful to think of creating layers of paste with seams of butter between.

Cut the dough into three across the short sides, cover and return to the fridge. Working in batches, using one third at a time, roll the pastry out to 5mm thick. Cut into 12 rectangles or squares (a ravioli or pastry cutter is good here to give fluted edges). Brush with the egg and sprinkle with the poppy seeds, sesame seeds and grated cheese. Place on baking trays lined with baking parchment and bake for 12-15 minutes. Leave to cool on a wire rack. Repeat with the other two batches of dough.

A quick way to make similar biscuits would be to use ready-made all butter short crust or puff pastry. Add extra salt. They are not quite the same but save time and taste just as good.