4ozs (100g) plain flour
3ozs ( 75g) butter, at room temperature
2ozs ( 50g) mature Cheddar cheese, grated
1 extra large egg yolk
Finely grated Paresan cheese for sprinkling
Lightly grease 2 baking trays.
Measure the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the grated Cheddar. Reserve a tiny bit of the egg yolk for glazing and stir in the remainder. Bring the mixture together to form a pastry. Wrap in cling film and chill in fridge for about thirty minutes.
Pre-heat the oven to 190C/375F/Gas 5.
Roll the chilled dough out on a lightly floured work surface to a thickness of about ¼ inch (5mm). Cut into neat strips about ¼ inch (5mm) wide and about 4 inches (10cm) long. Place on the prepared baking trays, brush with the remaining egg yolk and sprinkle generously with grated Parmesan.
Bake in a pre-heated oven for about 10-15 minutes or until golden.
Lift off the baking trays and allow to cool completely on a wire rack.