Parmesan and rosemary biscuits

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Pulse the flour, baking powder, cayenne pepper and butter in a food processor until the mixture resembles fine crumbs. (If you don’t have a food processor, put the dry ingredients in a bowl and work the butter into them using your fingertips until the mixture resembles fine crumbs.) Add both cheeses and the chopped rosemary, then continue to blend until the mixture forms a dough. (If making by hand, bring the dough together with a round-bladed dinner knife.)
2. Turn the dough out onto a lightly floured surface, knead briefly, then shape into a rectangle. Wrap in cling film and chill for 15 minutes.
3. On a lightly floured surface, roll out the dough to a rectangle about 20cm x 32cm x 2mm thick. Cut the dough in half lengthways to make 2 long thin rectangles. Cut each rectangle into long triangles – you should end up with about 40.
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4. Transfer the triangles to the sheets and brush each with a little beaten egg. Bake for 10-15 minutes until evenly browned. Leave to cool for a couple of minutes, then transfer to a wire rack to cool (see Make Ahead). Serve with the rum toddy.