Instead of using a cookie cutter to cut out biscuits, simply use a knife or pizza cutter to cut lines into the dough, making one large batch of 3x3cm squares. 

Makes 65 cookies 

 Ingredients  

1½ cups (225g) flour
1 tsp (5ml) garlic powder
½ tsp (2.5ml) mustard powder
1 Tbsp (15ml) Everything bagel seasoning (optional)
20g parsley, roughly chopped
3 Tbsp (45g) butter
2 cups (200g) grated Cheddar
½ cup (125ml) plain yoghurt 

 Method  

1. Add flour, seasonings and herbs to the bowl of a food processor.
2. Pulse a few times to blend together the herbs and seasonings.
3. Add the butter and Cheddar, then blitz to form fine crumbs.
4. Add the yoghurt and blend for 30 seconds, then scrape down the bowl and blend for another 20 seconds (the mixture will still resemble fi ne crumbs).
5. Turn mixture out onto a work surface and bring together using your hands, kneading for one minute to form a smooth ball.
6. Roll dough between two sheets of baking paper to about ¼cm thick. Refrigerate for 20 minutes.
7. Preheat oven to 180ºC.
8. Use a 4cm round fluted cookie cutter to cut biscuits out from the dough.
9. Arrange cookies on a tray and bake in batches for 14 minutes, until lightly golden.
10. Bring dough cut-outs back into a ball and roll into a flat sheet, cutting out more biscuits until the dough is finished. Bake in batches.
11. Cool biscuits completely on a wire rack, then transfer to an airtight container and keep for snacks or school lunches.

Recipe & Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons