Parmesan Biscuits

100g cold unsalted butter, cut into chunks
100g plain flour
pinch salt
pinch cayenne pepper
1 heaped teaspoon mustard powder
50g finely grated mature cheddar
50g finely grated parmesan or similar vegetarian hard cheese
plus a little extra for sprinkling
1 beaten egg.

1. Preheat the oven to 180C/Gas 4.
2. Place the butter, flour, salt, cayenne, mustard powder and cheeses into a food processor. Process together - to begin with it just seems like breadcrumbs that will need something like egg or water to make it bind together, but it won't. Keep the processor running and then pulse the mixture in short spurts as you notice the mixture coming together. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
3. Lightly flour a work surface and roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to any shape or size you wish and lay them on a parchment-lined baking tray, about 2cm apart.
4. Brush the surface with the beaten egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes or until they are a gorgeous golden brown colour; the superb smell will also inform you that they're ready.
5. Carefully lift the biscuits off the tray and place on a wire rack to cool. They will keep well in a sealed container for a few days, if they make it that long!

This disproves the argument that people don't cook any more, they only watch cookery programmes. Simon Hopkinson on The Good Cook showed this recipe and within the hour I'd made a batch. Excellent reliable simple recipe.