Instructions: Place the first six ingredients in a food processor and whiz to a crumb then slowly add 1 to 2 tbsp cold bottled spring water through the feeder tube until a dough forms.

Remove and roll into a cylinder shape.

Clingwrap and refrigerate for at least four hours.

Brush the pastry cylinder with egg and roll in the mixed seeds to coat all over.

Wrap and chill for one hour.

Cut the cylinder into 5mm slices and lay on nonstick baking trays. Bake at 180C/350F/Gas Mark 4 for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool.

Serve these with your pre dinner drinks.

Serves 4

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