Melt-in-the-mouth walnut and cheese biscuits recipe
 These biscuits are a sort of savoury shortbread and are so moreish! If you see broken walnuts on the shelf when you are buying the ingredients, be sure to get them as they are cheaper and they taste the same. You could also use a different nut, if you prefer. 75g/2¾oz butter, diced 30g/1oz semolina 50g/1¾oz self-raising flour, plus extra for dusting50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 15g/½oz walnuts, finely chopped 1½ tbsp beaten free-range egg white 15g/½oz poppy seedssalt and freshly ground black pepper 75g/2¾oz butter, diced 30g/1oz semolina 50g/1¾oz self-raising flour, plus extra for dusting 50g/1¾oz Parmesan, finely grated 1 tsp mustard powder 15g/½oz walnuts, finely chopped 1½ tbsp beaten free-range egg white 15g/½oz poppy seeds salt and freshly ground black pepper Method Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough.Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide.Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough. Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough. Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide. Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide. Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes. Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Recipe tips These can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy. They also freeze well – just refresh in a low oven after defrosting.