The Press and Journal (Aberdeen and Aberdeenshire)
INGREDIENTS MAKES ABOUT 15
100g plain flour 50g butter or margarine
The yolk from 1 egg 5 tsp cold water 75g grated cheddar cheese
Heat the oven to 190C, 375F, gas mark 5. Sift the flour into a big bowl.
Cut the butter into chunks and add it to the bowl.
Rub the butter into the flour with your fingers until it looks like breadcrumbs. Mix the egg yolk and water in a small bowl. Put 2 tbsp of the egg/water mix into a cup for later on.
Stir half the cheese into the bowl with the flour.
Stir in the egg mixture and use it to make a dough.
Squeeze the dough into a ball and cover with clingfilm.
Pop in the fridge for 30 minutes. Then, remove the dough and sprinkle a little flour on to a work surface.
Roll out the dough until it is as thick as your little finger.
Use cookie cutters to cut out different shapes.
Place them on to a greased baking sheet.
Brush the shapes with the remaining egg mixture.
Sprinkle the leftover cheese on top.
Bake the shapes for 12 minutes until they are golden.
Leave them on a wire rack to cool.