Ingredients

• 375g/13oz plain flour
• plus extra for dusting
• 1 tsp salt
• 125g/4½oz unsalted butter
• softened
• 2 medium free-range eggs
• 2 tbsp poppy seeds
• 40g/1½oz parmesan
• grated (or a similar vegetarian hard cheese)
• 1 tbsp sun-dried tomato paste
• 1 tbsp sesame seeds

Directions

• Put the flour
• salt
• butter
• one of the eggs and 40ml/1½fl oz water into a bowl and mix well for five minutes until you have a smooth dough. Divide the dough in half.
• On a lightly floured work surface
• knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other.
• Using a rolling pin
• roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray
• cover with cling film and refrigerate for 30 minutes.
• Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour.
• Using a 7cm/2¾cm round cutter cut out 18 rounds from each half of the dough
• re-rolling as necessary. Place the rounds on the baking tray.
• Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds.
• Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold.