Method

• Preheat your oven to 200°C fan- forced (220°C conventional) and line baking tray with baking paper.
• For biscuits, whisk together flour, baking powder, salt, sugar and dill
• in large bowl. Coarsely grate butter, keeping close to frozen. If softened, return grated butter to freezer to firm.
• Toss frozen butter shavings with dry ingredients. Add vinegar to chilled water, pour onto butter and flour mix and stir through using spatula (the mixture will still be quite crumbly).
• Tip onto lightly floured work surface, gently knead dough few times to just bring it together. It should still be shaggy and messy but mostly holding together. Dust top with more flour if needed, then use rolling pin to roll rectangle about 30x20cm.
• Sprinkle feta on top of dough, then cut into three equal pieces. Stack on top of each other and press pieces together. Use dough scraper to help push sides in so everything is flush.
• Dust rolling pin with flour and roll dough stack to 2.5–3 cm (1–1 1⁄4 in) tall. Use dough scraper or knife to cut dough into four squares, then cut each square diagonally to give two triangles. Place triangles on baking tray, snug but not touching.
• If choosing cream, use to brush tops. Sprinkle with black pepper and flaky sea salt. Bake 20-25 minutes, until tops are golden brown and biscuits feel light when you lift them up.
• Make harissa honey butter (see above).