- 375 g Plain Flour
- 1 Pinch Pinch of Salt
- 225 g Lactofree Spreadable
- 1 Pinch Pinch of English Mustard Powder
- Large Free Range Egg - Yolks Only
- 150 g Lactofree Cheddar
Sift the flour and a pinch of salt into a bowl. Using your fingertips, rub in the ®Lactofree spreadable until all the lumps are gone and the texture is like fine breadcrumbs. Stir in the ®Lactofree cheese, mustard powder, cayenne, and egg yolks. Add 4-5 tablespoons of cold water and mix to a firm dough. Wrap in cling film and chill in the fridge for 30 minutes. Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with baking parchment. Roll out the dough to a square, roughly the thickness of a £2 coin. Cut the square in half, then cut each half into 1cm/½in strips. Transfer carefully onto the lined baking sheet and bake for 10-15 minutes, until crisp, then leave to cool on the tray.