Ingredients (Makes about 30)
- Butter for greasing
- 300g/11oz mature Irish farmhouse cheese, such as Ardrahan or Carrigaline, finely grated
- 200g/7oz plain flour
- 1⁄2 tsp cayenne pepper
- Salt and freshly ground black pepper
- 200g/7oz cold butter, diced
- 2 free-range egg yolks
Preheat the oven to 190°C, 375°F, Gas 5 and lightly grease 2-3 baking sheets with butter and line with non-stick baking paper. Mix the grated cheese, flour, cayenne pepper, 1⁄2 tsp salt and some black pepper together in a large mixing bowl. Add the butter and rub together until the mixture resembles breadcrumbs.
Stir in the egg yolks with a kitchen knife until the mixture comes together in a ball. Tip out onto a work surface and knead briefly until smooth. Roll out on a lightly floured surface to 5mm/1⁄4in thick. Using a shamrock-shaped biscuit cutter, cut out the biscuits and place them spaced a little apart on the prepared baking sheets. Reknead and roll the trimmings once or twice to make more biscuits. Chill for at least 30 minutes.
Bake for approximately 10 minutes until richly golden around the edges. Remove and leave to cool on the baking tray.