Over the last few cold weeks, I’ve had a touch of the munchies, which of course, can lead you to scoff too many cakes and crisps. These tasty little nibbles, have been keeping me going, and without overloading on the baddies, as well as being a good excuse to use my gingerbread men cutter!
225g (8oz) wholemeal spelt flour (or regular wholemeal flour)
175g (6oz) butter
175g (6oz) grated cheddar cheese
Freshly ground black pepper
1/4 teaspoon English Mustard
Set the oven to 220 C and grease a baking tray.
Rub the butter into the flour, then add the cheese, pepper and mustard. Bring together into a ball of dough.
Flour the surface and roll out the dough quite thinly and cut out using a gingerbread men cutter (or any other shape!). Place on the baking tray and prick with a fork.
Bake in the oven for 15 minutes, or until just browning. Once cooked leave the cookies to cool on the tray and start to crisp up before moving them to a cooling rack. These keep well in an airtight container for a few days.