Paul Hollywood makes poppy seeds and parmesan with sun-dried tomato savoury biscuits on The Great British Bake Off Masterclass.

The ingredients for the dough base are: 370g plain flour, 125g unsalted butter, tsp salt, 2 medium eggs and 40ml water.

Separate the dough in two parts and for the poppy seed biscuits add 2 tbsp poppy seeds.

For the tomato biscuits add 1 tbsp sun-dried tomato purée and 40g parmesan cheese to the second part of the dough.

To prepare the dough, put the flour, salt, butter, one of the eggs and 40ml water into a bowl and mix well for five minutes until you have a smooth dough then divide the dough in half.

On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other.

Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick.

Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes.

Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour.

Using a 7cm round cutter cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray.

Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds.

Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold.