Instructions: 1 Cream the cheese and butter. Sift together the cayenne pepper, salt and flour and gradually add to the butter. Add the nuts and mix well.

2 Divide the dough in half and shape into logs about 4cm/1 1/2" in diameter. Wrap well in greaseproof paper or clingfilm and refrigerate for at least an hour. Preheat oven to 180C/350F/Gas 4 and line baking sheets with baking parchment.

3 With a sharp knife, cut the logs into 5mm/ 1/4" thick slices. Place the biscuits 2.5cm/1" apart on the sheets. Bake for 15-20 minutes, until lightly coloured, cool and store in an airtight tin.

Suggested toppings:
Piped Chevre (goats cheese) garnished with strawberry halves and a mint leaf: Mix the cheese to a piping consistency with a little fromage frais.

Finish with a grinding of fresh black pepper.

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