Cheese Biscuits - last made 18th September 2012

Equal weight of soft butter, plain flour and a grated hard cheese - Parmesan is good, so is Manchego, or Pecorino Romano.  You can use one of the Gruyere/Beaufort/Comte tribe, or Cheddar, Wensleydale, double Gloucester, but the biscuits wont be quite as crisp.
Some powdered mustard, and any one of the following: dried thyme, oregano, chilli flakes, nigella seeds, mustard seeds.  About a heaped teaspoon to an 80gm mixture of each ingredient.

Preheat the oven to 160-170c fan.  Grease a baking tray very lightly.  An 80gm mix of each ingredient will need a tray about 40cms square I guess.

Mix all the ingredients together very well.  Take about a teaspoon at a time and gently form into balls,  Do not overwork.  Put on the tray so that they are at least as far apart as twice the diameter of each little ball.

Bake about 12 minutes.  The edges should be beginning to brown and the tops pale.  Take a palette knife and carefully lift each one onto a rack to cool.

Done.

You can freeze the mixture beforehand but they are not as good.