Parmesan Poppy Seed Biscuits

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

Whisk the egg yolk and water in a jug. Add the egg mixture to the flour mixture. Process, in short bursts, until the mixture comes together in small balls. Turn out onto a clean work surface. Knead to form a smooth dough. Shape into a 22cm log and flatten the long sides to create a square shape.

Spread the poppy seeds over a sheet of non-stick baking paper. Brush the sides of the log with a little water and press into the poppy seeds to coat. Wrap in the paper and twist the ends to secure. Place in the freezer for 20 minutes to rest.

Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Unwrap the log and cut into 1cm-thick slices. Place the biscuits on the prepared tray. Bake for 15 minutes or until light golden. Set aside on the tray for 5 minutes to cool. Transfer to a wire rack to cool completely.