100 ml (1/2 cup) unsalted butter, cold and cut into chunks
100 ml (1/2 cup) flour
Pinch of salt
Pinch of cayenne pepper
5 ml (1 tsp) mustard powder
50 ml (1/4 cup) Cathedral City Extra Mature Cheddar Cheese, finely grated
50 ml (1/4 cup) Saputo Very Fine Shredded Parmesan Cheese, plus extra for topping
1 egg, beaten
Preheat oven to 180°C (350°F).
In a food processor, mix the butter, flour, salt, Cayenne pepper, mustard powder, Cathedral City Extra Mature Cheddar Cheese and the Saputo Very Fine Shredded Parmesan Cheese. Once ingredients are bound together, wrap dough in plastic wrap and let chill in fridge for at least 30 minutes.
Lightly flour a work surface and gently roll out the dough to about 2 cm thick. Use a round cutter to create the biscuits. Arrange them on a greased baking tray about 2 cm apart.
Brush the surface of each biscuit with the beaten egg and sprinkle over some Saputo Very Fine Shredded Parmesan Cheese. Bake for 10 minutes, or until golden brown.
Carefully lift the biscuits off the tray and place on a rack to cool.