On the second day of Quincemas, Quince House shares with you, a Double Cheese and Seed Biscuit or two!

Double Cheese Seed Biscuits

200g plain flour

1/2 tsp baking powder

1/2tsp paprika

pinch of salt and fresh black pepper

160g unsalted butter, softened

80g Parmesan cheese

80g gruyere cheese

60g pumpkin seeds, toasted and chopped

1 egg, beaten

Sift the flour, baking powder and paprika into a bowl and add the salt and black pepper.

Mix the softened butter with the Parmesan and Gruyere cheese and then incorporate this into the flour until a soft dough is formed.

Put the dough onto a floured work surface and divide it in half. Use your hands to roll each half to a log shape, 3cm in diameter. Wrap in clingfilm and place in the fridge for about an hour or until firm.

Scatter the pumpkin seeds over a large plate. Brush the logs with beaten egg and then roll them in the pumpkin seeds until well covered. Place back in the fridge for a further hour.

Pre-heat the oven to 180C/gas mark 4. Line a baking sheet with baking parchment. Cut the logs into 5mm thick slices and place them, spaced apart, on the baking sheet. Bake for 12 minutes or until golden. Leave to cool before removing from the baking sheet. Store in a tightly sealed container or freeze.