Makes 20-30
INGREDIENTS
150g/5oz/1/1/4 cups plain flour
10ml/2 tsp curry powder
115g/4oz/1/2 cup butter, chopped
75g/3oz/3/4 cup grated Cheddar cheese
10ml/2 tsp poppy seeds
5ml/1 tsp black onion seeds
1 egg yolk
cumin seeds, to garnish

Spiced Cocktail Biscuits

Grease two baking sheets. Sift the I flour and curry powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs,

then stir in the cheese, poppy seeds and black onion seeds. Stir in the egg yolk and mix to a firm dough. Wrap the dough in clear film and chill for 30 minutes.

Roll out the dough on a floured surface to a thickness of about 3mm/v8in. Cut into rounds with a floured cookie cutter. Arrange on the

prepared baking sheets and sprinkle with the cumin seeds. Chill for 15 minutes.

Preheat the oven to 190°C/375°F/ Gas 5. Bake for approximately 20 minutes, until crisp and golden. Serve warm or cold.

Serves 1
INGREDIENTS
ice
2 measures gin
1 measure cherry brandy
1 measure lemon juice
soda water, to taste
1 slice orange
1 slice lemon
1 Maraschino cherry, to garnish
1 sprig mint, to garnish

Singapore Sling

Wrap the ice in a clean cloth, and crush with a rolling pin or the underside of a saucepan. Half-fill a cocktail shaker with ice.

Add the gin, cherry brandy and lemon juice and shake.

Strain the mixture into a goblet or i glass over ice cubes. Top up with s< water, to taste, and decorate with the slices orange and lemon, and the cherry and min