These make good alternatives to Tararua biscuits.  The recipe is based on based on a water recipe. 

3 ½ cups pure flour

Large pinch of salt

40 g packet of poppy seeds (optional)

50 g butter

50g cheese

1 cup milk

You can add ½ teaspoon of dried herbs (optional)


Put the flour, salt and poppy seeds into a food processor and pulse to sift.  Add the butter and cheese and process until the mixture looks like breadcrumbs.  (You may need to grate the cheese first). 


Pour the milk in until it has all been absorbed.  Process for a full minute


Turn the dough onto a lightly floured surface and bring it together.  Cover with plastic wrap and leave to rest for 10 minutes


Roll the dough out on a lightly floured surface as thinly as possible (2 mm).  Cut into circles of your preferred size (by pressing a glass into the dough).  Place on to a greased baking tray and prick thoroughly with a fork all over.


Bake 190 degrees C for 10 – 12 minutes until the biscuits are golden.  Cool the biscuits on a wire rack. (put back in the cooling oven to make sure they are completely dry if you want)