In a large bowl, sift the flour, baking powder, cayenne and paprika and then add the salt and pepper.

In the bowl of an electric mixer, beat the butter and cheese together until they're combined.

Add the dry ingredients to the bowl and mix until everything is combined. I changed the beater over to the dough hook for this step but it can also be done by hand.

Flour the bench top and tip out the dough. Flour your hands and then knead it into a big ball and then divide it in half.

Roll each half into a log about 3-4cm wide and then wrap the logs in plastic wrap.

Refrigerate the logs for at least 30 minutes to firm up.

After 30 minutes, remove the logs from the fridge and un-wrap them.

Brush the logs with the beaten egg and then roll them in poppy seeds.

Put the logs back in the fridge for for an hour.

They can also be frozen at this stage - wrap them in plastic wrap and then aluminum foil first.

Preheat the oven to 170C(338F) fan-forced and line two baking trays with baking paper.

Slice up the logs into 5-8mm pieces and lay them out on the baking trays. They only need about 2cm between each one as they don't spread too much.

Bake the biscuits for 12 minutes or until they turn golden.

Leave them to cool on the trays for 4 minutes before transferring them to a wire rack to cool completely.

Store the biscuits in an air-tight container and they will keep for a few weeks.