Cheese Thrupenny Bits

Ingredients

• 60 g extra mature Cheddar, grated
• 90 g plain flour
• 60 g unsalted butter, chopped
• 1/4 tsp fine salt
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp mustard powder
• 1/4 tsp Aleppo chilli flakes
• 1/8 tsp garlic salt
• For rolling:
• sesame seeds
• poppy seeds

Steps

1. Put flour, butter, salt, oregano, basil, mustard powder, chilli flakes and garlic salt in a mixer. Blend until butter is evenly incorporated into the dry ingredients, then add cheddar and bring together into a ball.
2. By hand, roughly roll into a log about 20 cm long and 4cm in diameter. Scatter seeds on the work surface and roll the log in them to cover it, leaving the ends uncoated. Wrap in clingfilm and refrigerate at least 2 hours until firm.
3. Set the fan oven to 185 degrees C. With a sharp serrated knife, slice the log into coins 6 – 7 mm thick; thicker is better than thinner, since thin crackers burn fairly quickly. This makes around 30 coins. Arrange on a parchment-lined baking sheet and bake for 8 – 10 minutes or until the edges barely begin to brown. Take out of the oven and cool completely.