This one … I was thinking would be good substituting all the flour with almond meal/flour or whatever flour substitute you prefer (these are like crackers).
100g Barber’s 1833 Vintage Reserve Cheddar, grated (3 1/2 ounces)
100g butter, softened (scant 7 TBS)
100g plain flour (16 TBS) (substitute with almond flour)
1 medium egg yolk, beaten with 2 TBS cold water
caraway seeds to garnish