Smoked paprika and almond biscuits

So crunchy. So savoury. So, so very more-ish. A perfect nibble with a large glass of bubbly.

• 175g unsalted butter, softened
• 175g mature cheddar, finely grated
• 1 tsp chilli flakes
• ½ tsp salt
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 175g plain flour
• 2 tbsp cold milk
• 150g whole blanched almonds

1. Beat the butter together with the cheese, chilli, salt, paprika and garlic
2. Add the flour and milk, stirring in and then working together with your hands to smooth, soft dough
3. Mix in the almonds and form into a roughly sausage shape
4. Dollop onto clingfilm and use the wrap to roll the dough into a cylinder about 4cm diameter, 30cm long
5. Put your delicous dough sausage into the fridge to cool for at least 20 mins
6. Pre-heat the oven to 160C fan (180C)
7. Unwrap the dough and use a sharp knife to cut the dough into 1cm slices
8. Place the beautiful biscuits gently onto a lined baking tray a few cm apart
9. Bake for 25 mins until golden and then cool on a rack

This freezes really well. Just put the wrapped dough into the freezer rather than the fridge. And defrost before slicing