• 2 cups plain flour
• ½ tsp smoked paprika
• ½ tsp baking powder
• 175g cold butter, chopped
• 180g packet smoked cheddar, finely grated
• ¾ cup finely grated parmesan
• ¼ cup milk
Grease two large oven trays. Line with baking paper.
Process flour, paprika, powder and butter in a food processor until fine crumbs form. Add the cheddar and parmesan. Pulse until just combined. Transfer to a large bowl.
Add the milk. Stir mixture with a table knife until it starts to come together. Transfer to a lightly floured bench. Knead until smooth.
Divide mixture in half. Roll each portion into a 20cm-long log shape. Wrap in plastic wrap. Freeze for about 30 minutes, or until firm.
Cut each log into 1cm-thick rounds. Place, 3cm apart, on prepared oven trays.
Cook in a moderate oven (180°C) for about 20 minutes, or until golden brown and crisp, swapping trays halfway through cooking. Cool on trays.
Serve biscuits with grapes, quince paste and vintage cheese if desired.