The recipe is in the free Christmas magazine, but for those who can't get hold of it here it is:
Makes approx 26
125g Plain Flour
100g unsalted butter, diced
1/4 tsp mild chilli powder
100g Gruyere cheese, finely grated
1 tbsp milk
caraway seeds or rosemary
1. Put the flour, butter and chilli powder in a food processor and pulse until the mixture resembles breadcrumbs. Add the cheese and pulse again to bring the dough together. Shape into a flat disc, wrap in cling film and chill in the fridge for 1 hour until firm.
2. Heat the oven to 180 C/350 F/gas 4. Line 2 baking sheets with baking parchment. On a lightly floured surface, roll out the dough to 5mm thickness. Use a 5-6cm star-shaped cutter to stamp out the biscuits, then re-roll the trimmings to stamp out more.
3. Put the stars on the baking sheets, brush the milk and sprinkle with caraway seeds or rosemary. Bake for 12-15 minutes until golden. Leave to cool.
N.B. Per biscuit: 57 calories, 4.2g fat, 0.2g salt.