Cheddar and cayenne sablés

• 120 g plain flour
• ½ teaspoon salt
• ¼ teaspoon

Put the flour, salt and cayenne in a food processor and pulse briefly to blend. Add the butter and process to make crumbs. Add the cheese and process just until the ingredients come together. Turn out on to a sheet of greaseproof paper and gather into a ball. Wrap and chill for at least 1 hour or, preferably, overnight.

Preheat the oven to