Cheesy Spicy Savory Biscuit Cookies

• plain flour↗150g g
• mustard powder1 tsp tsp
• cayenne pepper↗pinch of pinch
• rosemary↗1 tsp dried tsp
• butter↗150g softened g

  softened

• parmesan↗70g g

  finely grated

• gruyère↗70g g

  finely grated

• egg yolk↗1

  lightly beaten

• poppy seeds↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Mix the flour, mustard powder, cayenne pepper, rosemary and a generous pinch of black pepper until uniform. Add the butter with a wooden spoon, beating until the mixture becomes a smooth paste, then fold in the cheeses and the lightly beaten egg yolk until evenly distributed.

2. 2

   Form the dough into a 30 cm log, rolling it back and forth on a clean work surface with your hands until you achieve an even thickness. Sprinkle poppy seeds onto a large sheet of parchment paper, place the log on top and roll until it is evenly coated. Wrap the log in the paper, twist the ends and chill in the freezer for 35 minutes until firm but not frozen.

3. 3

   Preheat the oven to 190 °C/170 °C fan/gas 5 and line two large baking trays with parchment paper. Unroll the log, trim the ends and slice it into 1 cm thick rounds. To save time, freeze the rounds on the lined trays, then transfer to a freezer‑safe bag and store in the freezer for up to three months (see tip below). Arrange the rounds 3 cm apart on the trays and bake for 12‑15 minutes until golden and slightly speckled on top. Let them cool completely on the trays. They will keep in an airtight container for up to two weeks. If needed, re‑dry them in a hot oven.