Wholewheat Cheese Biscuits

100 g/4 oz wholemeal flour
1/2 teaspoon sea salt
1 teaspoon mustard powder
25 g/1 oz polyunsaturated margarine
225 g/8 oz Cheddar cheese, finely grated
2 tablespoons cold water

Put the flour, salt and mustard in a bowl and mix well. Rub in the margarine, then stir in the cheese. Add the water and mix to a firm dough.

Turn out on to a lightly floured surface and knead lightly. Roll out to 5min/1/4 inch thickness, then cut out 30 rounds with a 5cm/2inch biscuit cutter.

Place the rounds on greased baking sheets and prick each one 3 times with a fork. Bake in a preheated hot oven (230 °C/450 °F, Gas Mark 8) for 6 minutes. Transfer to a wire rack to cool.

MAKES 30