Paul Hollywood's Gruyère biscuits recipe

Invite the girls round for a glass of wine and impress them with these savoury, salty and delicious Gruyère biscuits from Great British Bake Off judge Paul Hollywood

Ingredients

• 75g plain flour
• 75g cold unsalted
• 75g Gruyère cheese, grated
• Sea salt and freshly
• Ground black pepper
• Butter, cubed, plus extra for greasing

Method

1. Sift the flour and a large pinch of salt into a bowl or food processor. Add the butter and rub in lightly with your fingertips, (alternatively use a food processor) until the mixture resembles breadcrumbs.
2. Add the cheese to the mixture and bring it together with your hands until it creates a soft dough. Wrap the dough in cling film and chill for 30 minutes.
3. Heat your oven to 200˚C/425˚F/Gas Mark 7 and lightly butter 2 baking sheets or line with baking parchment.
4. Put the dough onto a lightly floured surface and roll it out to a 5mm thickness. Using a 5cm biscuit cutter, cut out rounds and put them on the prepared baking sheets, leaving plenty of room for spreading.
5. Bake for 10 minutes or so, until spread out and lightly browned at the edges – these biscuits brown very quickly, so be sure to keep an eye on them.
6. Grind some salt and pepper over them and leave on the baking trays for a few minutes to firm up slightly, then slide onto a wire rack. Leave to cool.
7. Store the biscuits between layers of baking parchment in an airtight container and they will keep for a couple of days.