Ingredients**

• 150g Loprofin Mix 
• 30g cold butter 
• 30g cold vegetable shortening 
• 50g low protein parmesan cheese finely grated
• Salt/pepper
• 1 tsp mustard powder

Method

1. Cut the butter and vegetable shortening into small cubes - place in the freezer for 10 minutes
2. Next, in a bowl, mix the Loprofin Mix, mustard powder, seasoning with salt and pepper
3. Then, add the cold butter and vegetable shortening  into the bowl and rub them in with the tips of your fingers - the mixture should look like breadcrumbs
4. Now, add the grated low protein parmesan cheese and stir with a knife 
5. Then add cold water, a spoon at a time, until the dough comes together into a soft ball
6. Wrap the ball in plastic wrap and chill for 30 minutes
7. Once the dough has rested, roll it out between 2 pieces of baking paper to the thickness of a pound coin
8. You can use cookie cutters to cut the dough out or use a sharp knife and cut into fingers for straws
9. Finally, place the dough on a lined baking sheet and bake at 170oc for 8/10 minutes until set and a light golden brown, cool on the tray before storing in an airtight tin

Chef tips

• The dough can be frozen before baking making it great for batch booking 
• You can add mixed herbs or other spices like ground paprika or chilli powder to add some heat
• You can also add pesto, tomato puree, chopped olives to the mix to change the flavours