Instructions: Pre heat the oven to 180 C/350 F/gas mark 4.

Put the flour, salt and semolina in a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese with a knife. Pat the sundried tomatoes dry and chop finely. Add to the butter mixture. Stir in the basil and enough water to make a dough. Knead the dough until smooth and divide into 8 equal portions.

On a floured surface roll out each portion of dough to about the size of the leaf mould and 1 cm thick. Cut out and place on a lightly greased baking sheet. Mark veins on the leaves with a knife.

Bake in the preheated oven for 12 minutes, or until golden brown.

Leave to cool on a baking sheet for about 15 minutes. Store between layers of greaseproof paper in an airtight tin and eat soon as possible.

The dough can be frozen.

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