Cheddar Biscuits

Combine flour and butter in a food processor. Process, in short bursts, until mixture resembles fine breadcrumbs. Add cheese and process until well combined.

Using a fork, lightly whisk egg yolk and 2 tablespoons cold water together. Add to food processor. Process, in short bursts, until mixture comes together in small clumps. Turn out onto a work surface. Press together to form a smooth dough (don't over handle dough or biscuits will be crumbly). Shape into a 22cm-long log. Press dough to flatten base, and pinch the edges. Turn over 2 more times, pressing and pinching to form a triangular shape (log will be about 25cm long).

Spread poppy seeds out onto a sheet of baking paper. Roll log in poppy seeds to coat. Wrap in the baking paper and freeze for 20 minutes or until firm.

Preheat oven to 180°C. Line a large baking tray with baking paper. Cut log into 1cm-thick slices. Place biscuits flat on prepared tray. Bake for 15 minutes or until light golden. Cool for 5 minutes on tray. Transfer to a wire rack to cool completely. Serve with tomato chutney and cheddar.