|Baking powder||1⁄4 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Butter/Margarine||75 Gram (5 Tablespoon)|
|Powdered ginger||1⁄2 Teaspoon|
|Grated cheese||50 Gram|
|Water||1⁄2 Tablespoon (Approximately)|
Sift together flour, baking powder, ginger powder, pepper and salt in a bowl.
Rub in margarine.
Add cheese and mustard.
Add enough cold water to make a stiff paste.
Do not knead much.
Place the dough in a polythene bag and chill for one hour.
Roll out dough on a lightly floured board to 1/8 inch thickness.
Cut any desired shape with biscuit cutter or cut into squares or rectangular strips with a fluted pastry wheel.
Arrange the biscuits on a greased baking sheet.
Chill for half an hour if possible.
Bake in moderate oven (195°C) for 15 to 20 minutes.
Cool on wire rack.
Store in airtight tins.