A sprint round the cheese biscuit recipes yielded that they all contained too much butter, lovely and all though butter is. So here's how I made mine, which turned out deliciously:
Place 8 oz flour, 3 oz butter, and 4 oz of any hard cheese you like in a food processor. I used a mix of parmesan and mature cheddar, but stilton would be lovely too. Press go.
When nicely blitzed, add an egg and then gradually a small quantity of cold water until the mix reaches pastry consistency.
Press into a roll, as wide as you want your biscuits to be, wrap in greaseproof paper, and place in the freezer while your oven warms up to 180 degrees C.
When the oven is heated, thinly slice the biscuit roll and place on some lined baking trays. This quantity makes heaps of biscuits - about 40. Bake till they turn golden (about 10 minutes).