Spicy walnut savouries recipe - Telegraph 2 tbsp walnuts, finely chopped 110g strong cheddar, grated 1 tbsp wholegrain mustard milk for brushing sesame seeds for coating Pre-heat the oven to 180C/gas mark 4. Rub the butter into the flour until it takes on the texture of breadcrumbs. Add the walnuts and cheese. Stir in the mustard and press the dough together. Add a little water if the dough seems too dry. Form into a roll and wrap in clingfilm or foil. This can be stored in the fridge for a day or two and quickly baked when needed, or it can be frozen. Before baking brush the roll with milk and roll in sesame seeds. Slice into rounds 1cm thick and bake on greased baking sheets for about 20 minutes or until golden.