Spring onion water biscuits
2 spring onions, trimmed and very finely chopped 200g plain flour, plus extra for dusting 1 tsp baking powder 50g chilled butter, cubed sea salt Preheat the oven to 180°C/gas mark 4 and line two large flat oven trays with baking paper. In a large mixing bowl, combine the flour, baking powder and butter, then rub the butter into the dry ingredients using the fingertips until completely integrated and breadcrumb-like. Add the spring onions and 90ml of cold water, and mix together. Knead into a soft dough for 1 min, adding a little more water if the dough is too dry. On a surface dusted with flour, roll out the dough thinly, to approximately 35cm square. Sprinkle with sea salt and use a sharp knife to cut the pastry into 25 squares, trimming the edges. Transfer to the prepared trays with a flat knife. Brush with water, then sprinkle with more salt. Bake for 15 mins until dried out. Allow to cool for 20 mins until the biscuits harden, then transfer to wire racks to cool completely. Serve with cheese and spring onion chutney.