200g plain flour, sifted (plus extra for dusting the surface)
200g unsalted butter, chilled
200g mature cheddar cheese, finely grated
1 tsp mustard powder
1 tsp garlic granules
5 tbsp water
Preheat the oven to 170°C fan/gas mark 5.
Cut the cold butter into small cubes then rub into the flour until it resembles breadcrumbs.
Now add the cheese, mustard powder and garlic. Add the water and bring the dough together into a mound.
Wrap the dough in clingfilm and chill for 30 minutes in the fridge.
Line 2 baking trays with greaseproof paper. Take more greaseproof paper and trace over the template of the stocking. Ask a grown-up to help you cut it out.
Dust the work surface with flour and roll out the chilled dough to the thickness of about half a centimetre.
Lay your template on the dough and ask a grown-up to help you cut around it with a knife. Take each stocking and put them on the prepared baking trays.
Chill the biscuits in the fridge for 20 minutes, or until firm to the touch.
Prick the base of all the biscuits with a fork. This will let air escape, making your biscuits nice and flat for decorating later.
Bake for 20 minutes, then remove from the oven and leave to cool on the tray for 15 minutes.
Transfer the biscuits to a wire rack and leave to cool completely.