• 125g unsalted butter, chilled, diced
• 1 cup plain flour
• 1⁄4 cup rice flour
• 11⁄2 tsp fine salt
• 100g cheddar, grated
• 90g parmesan, finely grated
• 2 eggs, beaten
• 1⁄4 cup poppy seeds
• 2 tsp caraway seeds, crushed
• 2 tsp coriander seeds, crushed
• 1 tsp ground nutmeg
• 2 long green chillies, finely sliced
Preheat oven to 180°C and line 3 oven trays with baking paper. Combine butter, flours, salt, cheddar and 60g of the parmesan in a food processor. Pulse until mixture comes together. Add 1⁄2 of the egg and mix until a dough forms. Turn out and roll to form a 4cm-wide log.
Combine seeds and nutmeg in a bowl, then spread out on a clean work surface. Brush outside of dough log with a little of the remaining egg, then roll in seed mixture. Refrigerate for 1 hour or until firm.
Slice log into 5mm-thick discs and arrange on prepared trays. Brush tops of discs with remaining egg and press 1 chilli slice on top of each. Sprinkle with remaining parmesan.
Bake for 15-18 minutes or until golden. Transfer to a wire rack to cool. Serve.