Put all the ingredients into a food processor and whizz until they come together into a dough: don't be tempted to add water, just keep processing until you have a dough.

Briefly knead until smooth then divide in half (use digital scales for accuracy).

Roll each piece into a cylindrical log 14 cm long and 3 cm in diameter. Flatten the ends.

Wrap each log in a piece of cling film wider then the log is long, then twist the ends to close like a Christmas cracker. Holding the ends, roll each log up and down the work surface a few times to get it as even as possible.

Put the logs in the fridge for a minimum of 30 minutes until they're very firm. If you remember, turn the logs a couple of times to prevent a flat underside.

Logs can be frozen at this point and defrosted overnight in the fridge when needed..

Meanwhile, preheat the oven to 180°C /160°Fan /Gas 4 /350° F.

Remove the dough from the fridge and unwrap.

Take a sharp knife and cut each log into 14 slices: if you rolled it out to 14 cm then each slice should be 1 cm thick.

Transfer to non-stick or lined baking trays, leaving space between the biscuits to spread a little. Optional: grind over more black pepper.

Tip: biscuits can also be chilled again or frozen at this stage.

Put in the oven and bake until light golden brown: approx. 15 - 20 min.

Transfer to a wire rack until completely cold where they'll firm up a little.

Should keep in an airtight container for up to a week, or can be frozen.

Delicious reheated/refreshed for a few minutes in a low oven or air fryer, or approximately 30 seconds in a microwave.