Makes 30
110g plain flour
1 tsp baking powder
1 tsp cayenne pepper
1 tsp caster sugar
80g unsalted butter, chilled and cubed
50g anchovy fillets, drained and finely chopped
50g mature cheddar, grated
50g pine nuts, coarsely chopped
1 Line and grease 2 baking trays. Set the oven to 180C/350F/gas mark 4.
2 Mix together the flour, baking powder, cayenne and sugar. Rub the butter into
the mix to create a coarse crumb. Add the anchovies, cheese and pine nuts. Mix
to ensure the fish pieces are well distributed. Add a little cold water and
knead lightly to make a firm dough.
3 Halve the mix, then roll each half into a cylinder about 10cm long. Put in
the freezer for 15 minutes or the fridge for half an hour.
4 Slice the cylinders thinly, to about a depth of 4-5mm per biscuit. Place on
the lined baking trays and bake for around 20 25 minutes, until slightly
coloured around the edge. Leave to cool on a rack before eating.