Cheese biscuit skulls with tomato dipping sauce

Method

1. First make the tomato sauce. Heat a glug of oil in a medium saucepan over a medium heat and fry the onion for about 7-8 min until soft, then add the garlic for another minute. Pour in the tomatoes with the sugar and a good pinch of salt and pepper and simmer for about 45 minutes until thickened, stirring occasionally. Set aside to cool.
2. Put the flour, salt and cayenne into a food processor and pulse to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the cheeses and 1 tbsp cold water and pulse until it just comes together in a ball. Flatten the balls lightly, then wrap in cling film and chill for an hour.
3. Heat the oven to 220°C/200°C fan/gas 7. Line two baking trays with non-stick baking paper. Roll the pastry out on a lightly floured surface to a 1cm thickness. Use the cookie cutter to cut out 12 skull shapes and place them on the baking sheets. Freeze for 1 hour.
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4. Lightly brush each biscuit with the beaten egg and place the olive slices onto each cookie in two crosses for eyes. To make the mouth, lay one piece horizontally, then lay three on top vertically for teeth. Bake in the oven for 11-12 minutes until golden and crisp. Allow to cool on the trays for 10 minutes before removing to cooling racks. Gently warm the sauce in a small saucepan.
5. Put the sauce into a blender and blend until completely smooth, then serve alongside the biscuits.