These Cheese Biscuits have been a favourite at the Cellar Door for over a decade. We have finally convinced Hatty to jot down the recipe so we can share these delicious treats.

Ingredients:

• 320g plain flour
• 30g self raising flour
• 1 tbsp salt
• 1/2 tsp chilli flakes
• 40g finely grated Romano cheese
• 200g finely grated tasty Cheddar cheese
• 250g cold unsalted butter cut into chunks
• 1 to 1,1/2 tbsp lemon juice
• Nigella seeds

Combine flour, salt and chilli flakes into food processor, whiz to combine. Add cheese and blend, add butter. Process until resembles bread crumbs, add lemon juice. Process until dough like. Divide into two halves. Kneed with floured hands into smooth balls. Shape and roll into logs about the size of a 50 cent piece. Roll in baking paper and chill few hours, then cut logs into 5mm thick slices. Press some Nigella seeds on top and bake at 180 degree C for about 12-15 minutes, until golden. The dough freezes well if you don't want to cook it all at once. Makes from 80-100, depending on size.

Recipe: With thanks to Belinda Jeffery