This recipe has been kindly donated by RACHEL TRUSLER from SOMPTING WEST SUSSEX
100g plain white flour
a large pinch of mustard powder
50g mature cheddar cheese
1 x 15ml spoon cold water
Items needed - baking tray, sieve, mixing bowl, 1x5ml spoon, 1x15ml spoon, rolling pin, palette knife, grater, pastry brush and cooling rack.
Preheat oven to gas mark 6/200°C
Lightly grease a baking tray. Or use baking parchment.
Sift the flour and mustard powder into a mixing bowl.
Add the margarine to the flour.
Using your fingertips, rub the margarine into the flour until it resembles fine breadcrumbs.
Grate the cheese and stir into the flour mixture.
Using your hands, mix to form a smooth dough, adding a little cold water to help bind the mixture together.
Knead lightly until smooth.
Roll out, on a lightly floured surface, to form an rectangle about ½ cm thick.
Cut into thin strips about ½ cm x 7cm using a palette knife.
Brush with a egg the sprinkle on the poppy seeds.
Place on the baking tray and bake for 12 - 15 minutes or until golden brown.
Allow to cool before removing from the baking tray onto a cooling rack
MY CHILDREN LOVE THEM BIG TIME