Kiwis and Aussies of a certain age may remember a classic TV ad from the 80s for Sara Lee Danishes. Oh, how we loved to imitate the line "layer upon layer upon layer"! The Danes are the masters of buttery pastry and this recipe is no exception - I've never used so much butter in a biscuit before. The particular rolling and folding of the dough creates the layers that crisp up so beautifully when baked.

600g / 4 1/2 c flour

400g butter, chopped

cold water, about a cup

2 tsp salt

1 egg, beaten

Mix in a small bowl:

3 tbsp poppy seeds

5 tbsp sesame seeds (I used white and black)

80g cheese, finely grated

Put the flour in a bowl and rub in the butter with your fingers until the mixture is crumbs. Add the salt and slowly add enough water to hold the dough together. Knead briefly on a floured surface then return to the bowl, cover, and refrigerate for an hour.

Preheat oven to 200C. Line 2 baking sheets with baking paper.

Roll out the dough on a floured surface into a rectangle about 30-40cm long with the long side facing you. Fold in the left-hand side one third, then fold over with the right side. Turn the dough 90 degrees, and repeat the rolling and folding process two more times.

Divide dough into 3 even pieces. Roll out one piece into a rectangle about 4mm thick. Brush with beaten egg and sprinkle with a third of the seed/cheese mixture. Cut into rectangles or squares with a knife or fluted pastry roller. Place onto your baking sheet and bake for 12-15 min until golden on the edges. Leave to cool on a wire rack.

Repeat with the other thirds of dough.