Cheese and walnut biscuits

MAKES 40 PREP AND COOK TIME 30 MINUTES (+ CHILLING TIME)

1/3 cup (35g) walnuts

125g butter, chopped

½ cup (60g) grated vintage cheddar cheese

2/3 cup (50g) finely grated parmesan 1 cup (150g) plain flour

1 ½ tablespoons white sesame seeds, toasted

1 ½ tablespoons black sesame seeds

1 Using the pulse button on a small food processor or the chopper bowl attachment of a stick mixer, process walnuts until finely ground.

2 Put the butter, cheeses and flour into a food processor and using the pulse button, process until the ingredients just come together. Remove the dough, shape into two logs about 20cm long and 3cm wide.

3 Scatter half the walnuts and white sesame seeds over a sheet of baking paper; repeat with remaining walnuts and black sesame seeds on a second sheet of paper. Roll one log in each mixture then roll up in paper. Refrigerate for 1 hour.

4 Preheat the oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

5 Cut logs into 1cm slices. Place slices on trays. Bake for 15 minutes or until golden. Transfer to wire racks to cool. Suitable to freeze. Not suitable to microwave.

TEST KITCHEN TIPS Biscuits will keep in an airtight container in the fridge for up to 1 week.

“The bright oral and delicate gold edging of the Glastonbury range are perfect to serve all manner of treats.” Fran