Cheddar & Cheese Board Chutney Biscuits
220g cheese (cheddar and Parmesan-style), finely grated
230g unsalted butter
250g plain flour
2 tbsp Kew Cheese Board Chutney
1 tsp mustard powder
1 tsp fine sea salt
¼ tsp ground black pepper
1 tsp nigella seeds (optional)
Place ingredients in a food processor and blitz until starting to combine.
Turn out onto a clean surface and gently shape into a ball. Cover with film wrap and refrigerate for 2 hours.
Preheat oven to 200ºC/180ºC fan.
Roll out dough on a well-floured surface to a 5 mm thickness, cut out shapes and place on lined baking tray.
Bake for 13-15 minutes, until golden and crisp.
Remove from the oven and allow to cool on the tray.
Serve with cheese and extra chutney.