1. In a large bowl, mix flour, salt and lemon juice together. Add the water to form a dough. Knead for two minutes.
2. Roll out the dough into a rectangular shape, about 50 cm long x 10 cm wide. Place butter in the centre of the dough. Fold the top half of the dough over the butter and secure on the sides with a bit of water. Fold the bottom half of the pastry over the butter and the already folded half of the dough, forming a small rectangle. Turn the dough 90 degrees and repeat the process (without the butter, as this has already been incorporated).
3. Chill dough after every 2 rolls and folds. Repeat this process 6 times.
4. Roll out pastry to ½ cm thick, and using a pastry brush, paint the pastry with the mustard. Mix all the cheeses and the paprika and rosemary together. Sprinkle onto the mustard and secure by gently pressing onto the mustard.
5. Cut into 1 cm thick strips and gently twist the pastry. Place onto a greased baking tray.
6. Cook in a pre-heated oven at 200°C for 12 – 15 minutes depending, until the pastry is cooked through and golden in colour.

1. In a large mixing bowl, mix together buttermilk, melted butter and yeast. Stir until the yeast has dissolved and leave to stand for a couple of minutes, so that the yeast starts to bubble slightly.
2. Add the sugar, salt and bicarbonate of soda and mix well.
3. Start adding the flour to the wet mixture – add two thirds and combine well. Add the remaining flour, continuously kneading, until the dough becomes pliable and elastic.
4. Place the dough in a lightly oiled bowl, covered loosely with lightly oiled cling wrap then a damp cloth, and leave to prove for 45 minutes, or until doubled in size.
5. At this stage, pre-heat the oven to 180°C. Shape the dough into small balls and place, tightly packed, into a well-greased roasting dish or deep baking tray (roughly 35x25cm). I found the best way to do this was to divide the dough in half and then in half again and repeat until I had the desired size rusk I’d like to end up with once they’ve proved and baked.
6. Cover with a damp cloth again and leave to prove for a second time (45 minutes).
7. Bake in pre-heated oven for 30 – 40 minutes, or until cooked through. Gently tear the pieces apart and place onto a baking tray. Return to the oven, pre-heated to 100°C, and leave to dry out for more or less 8 hours.

For the cookies:
1. Put the flour, salt, castor sugar, butter, egg and vanilla into a food processor; pulse until mixture comes together (if you don’t have a processor, rub butter into dry ingredients until it resembles fine breadcrumbs, then stir in the egg and vanilla using a blunt-ended cutlery knife). Tip onto a work surface and bring dough together into a disc, then wrap in cling film and chill for 30 minutes.
2. Pre-heat oven to 180°C. Lightly flour a work surface, then roll out the dough until 5 mm thick. The thickness will determine how many cookies you will get from the dough.
3. Stamp out shapes, rerolling trimmings as needed. Put hearts on a greased baking tray and bake for 12 minutes or until lightly golden. Cool for 3 minutes, then transfer to a wire rack to cool completely.

For the icing:

1. Sieve icing sugar into the bowl slowly adding a little water at a time until you’ve reached the consistency you’d like, beating well in between. Separate the icing into small bowls and colour as desired.
2. Working quickly, decorate your cookies by spreading the icing over the cookies or drizzling it over the top. Place on a rack to set.
3. Continue icing the remaining biscuits. You might need to slightly adjust the consistency of the icing with water as you go. Allow to set before serving.