1. Sieve the flour, salt, mustard and cornflour together in a bowl

2. Add the butter, grated cheese and cream and work the ingredients together using your fingertips to form a smooth dough

3. Knead the chopped rosemary lightly into the dough

4. Lightly grease a 200mm flan ring and a baking sheet

5. Place the flan ring on the baking sheet

6. Press the prepared shortbread dough evenly inside the ring

7. Prick the surface of the dough with a fork and score with a sharp knife into 6 or 8 sections

8. Bake in the preheated oven for 40minutes or until straw-coloured

9. Cut along the divisions while the shortcake is still hot to divide it into wedges

List of ingredients required:

7 oz (200g) plain flour
Pinch of salt
Pinch of dry mustard
1 oz (25g) cornflour
5 oz (150g) butter (at room temperature)
2 oz (50g) strong grated cheese
2 tablespoons of double or single cream
1 level tablespoon of chopped fresh rosemary

The oven should be preheated at a temperature of 300F (150C)