Cheese pumpkin biscuits

Sift the flour, mustard powder, cayenne and a pinch of salt into a bowl. Cut the butter into small cubes, add it to the flour and then rub it with your fingertips until the mixture resembles breadcrumbs.

Stir in the cheeses. Add the egg and 2 tsp cold water and mix with a blunt knife until it forms clumps. You may need another teaspoon of water, but be careful not to make the dough too sticky. Gather the dough together with your hands, wrap it in cling film and refrigerate for 30 minutes, if possible.

Pre-heat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Roll out the pastry on a floured surface to the thickness of a £1 coin.

Cut out biscuits using pumpkin cutters (or any other Halloween cutters) and place them on the baking trays, leaving small gaps between them.

Gather any leftover dough together and then roll it out again and cut out more shapes. Repeat until all the dough has been used up.

Bake in the oven for 14-16 minutes. Leave to cool on the tin for 10 minutes, then transfer to a wire rack and allow to cool completely before serving.