What you will need

For the Cheese Biscuits:
100g Butter, salted, softened
100g Self-raising Flour
100g Cheddar Cheese, grated (could used a blend of cheddar and Parmesan)
Cayenne or Chilli powder, pinch of (optional, to your preference)
Black Onion Seeds, pinch of (optional, to your preference)

For the Mango Cream Cheese:
200g Full Fat Cream Cheese
50g Shaws Chunky Mango Chutney (sauce only, set the chunks aside for the top)
½ tsp Curry Powder (optional)

Method

For the cheese biscuits:
1. Pre-heat oven to 200°C/Fan 180°C/Gas 6
2. Add all the ingredients into a food processor & blend until it forms a ball (or you can rub them together with your fingers).
3. Shape into a roll and wrap with cling film and place in the fridge for 20 mins to help firm it up for cutting.
4. Cut the roll in to thin slices and place on a large grease proof paper lined baking tray with plenty of space between to allow for spreading.
5. Bake for 10-15 minutes until golden on top.
6. Allow to cool and firm up on the tray before transferring to a plate.
For the Mango Cream Cheese:
1. Blend together in a bowl the cream cheese, mango sauce and curry powder (if using) until combined.
2. Spoon or pipe the cream onto each of the biscuits and top with a little dollop of the Chunky part of the mango chutney.