- Time 30 minutes
- Makes 30-40
- Difficulty Medium
- 75g of Barber’s 1833, grated
- 75g farmhouse butter
- 150 grams plain flour
- 1 free-range egg, separated
- Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.
- Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two
- Take the first half and, using your hands, roll it into a cylinder, as uniform as possible, about 3cm / 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of cling film, twisting the cling film at the ends
- Preheat the oven to 180°C/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1cm / ½ inch thick.
- Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges. Remove from the oven, then leave to cool (if you can) before eating.