Ingredients
- 100g unsalted butter, softened
- 125g self-raising flour, plus extra
- 50g fine polenta
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 50g mature Cheddar, finely grated
- 25g vegetarian Parmesan, finely grated
- Sesame and poppy seeds, to sprinkle
Method
- 1. Preheat oven to 180°C/fan160°C/gas 4. Place the butter in a large bowl with the flour, polenta, salt and nutmeg and beat until well combined. Stir in the Cheddar and two-thirds of the Parmesan and bring together to a soft pliable dough.
- 2. Divide the dough into 16 equal-size balls and place, spaced apart, on 2 large baking sheets. Dip a fork into some flour and use to flatten each biscuit to create a criss-cross pattern. Sprinkle one-third of the biscuits with sesame seeds, another third with poppy seeds and the rest with the remaining Parmesan. Bake for 20 minutes or until golden. Transfer to a wire rack to cool completely.
Chef's tip
Make ahead: These biscuits can be made up to 1 week ahead and stored in an airtight tin until ready to wrap.