METHODPreheat the oven to 180°C/350°F/gas mark 4. Dice the butter and place in the bowl. (When I am in a hurry I just almost melt the butter in the microwave first.... works just as well) Add the flour, salt, chilli flakes (optional) and smoked paprika and rub/mix the ingredients together until it combines. Add the grated cheese to the bowl and mix again. Add the milk and bring the dough together into a crumbly ball. Transfer to a floured worktop. Bring the dough together into a flattened ball and roll to a thickness of ½cm. Try to make a rectangle! Cut the dough into thin strips just over 1cm wide and transfer them to a lined baking-tray. Bake for 15 minutes. Watch for when the edges start to brown. Place on a wire rack to cool. These keep well at room temperature in an airtight container for a day or two. The photo at the top is a batch I made this morning... I have taken to making them shorter in the hope that they may last longer! Happy baking and I am really looking forward to seeing you all again at Salhouse Broad. Keep safe and healthy. I will be back with the Otter Oaty, my renowned sausage rolls and pastries, fresh coffee and other Salhouse Broad delights as soon as I can.
