Yield: 12 biscuits

INGREDIENTS

240g all-purpose flour

125ml double cream

1 free range egg

115g salted butter, grated and frozen (details below)

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

1 tsp onion granules

½ tsp black pepper

115g sharp cheddar, grated

8 tbsp chives, chopped

2 tbsp cream, plus extra for brushing the biscuits

Flaky salt, for sprinkling on top

If You Care Parchment Baking Paper

PREPARATION:

1. Preheat your oven to 200°C or 180°C fan or Gas Mark 6.
2. Grate 115g of cold butter onto a plate, using a box grater, on the large setting. Place butter in the freezer for 15-20 minutes.
3. Combine flour, baking powder, bicarbonate of soda, salt, onion granules, black pepper, cheddar, and chives.
4. Add butter to dry ingredients and use your hands or a pie cutter to fully integrate. You should have pea-sized clumps of butter and the flour should look yellow in color.
5. In a small bowl, whisk together egg and cream.
6. Pour wet ingredients into the dry ingredients. You should have a slightly sticky, but workable dough.
7. Once combined, turn the dough out onto a floured surface.
8. Shape the dough into a ball, then flatten into a rectangle that is 5cm thick.
9. Cut the dough into 12 squares. The corners may have slightly rounded edges- that’s okay
10. Line a baking tray withIf You Care Parchment Baking Paper.
11. Place biscuits onto the baking tray and into the freezer to cool for 15-30 minutes.
12. Just before baking, brush the top of the biscuits with cream and sprinkle with flaky salt.
13. Bake for ~20-24 minutes, until golden brown and risen.
14. Enjoy!