Cheese and sundried tomato sablé biscuits

Preparation

Grate the Parmesan cheese. Finely grate the mature Cheddar. Dice and chill the unsalted butter. Drain the sundried tomatoes in oil on kitchen paper and finely chop them.

Method

1. 1 Put the flour, polenta, cheeses, butter, paprika and a little freshly ground black pepper in a food processor. Pulse until the mixture resembles breadcrumbs.
2. 2 Add the tomatoes and pulse again for 10 seconds.
3. 3 Add the ice-cold water and pulse again to bring the dough together.
4. 4 Tip onto a lightly floured work surface and knead lightly.
5. 5 Divide into two and shape each piece into a log, roughly 5cm wide. Wrap each log in cling-film and chill in the fridge for 2 hours until firm.
6. 6 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). Line baking sheets with baking parchment.
7. 7 Brush each log with milk, then roll in the black onion seeds to coat.
8. 8 Slice the logs into rounds roughly 5mm thick and arrange on baking sheets.
9. 9 Bake for 15-20 minutes until golden. Leave to cool.