Nigella Parmesan Biscuits

Combine all the ingredients using a bowl and spoon, electric mixer, or food processor until a golden dough begins to form.
Turn the dough onto a surface and knead for about 30 seconds until smooth. Divide into two portions.
Take the first half and roll it into a cylinder, about 3cm / 1¼ inches in diameter. Ensure the ends are flat so it resembles a roll of coins. Wrap in clingfilm, twisting the ends, and place in the fridge. Repeat with the second half of the dough.
Let the wrapped cylinders rest in the fridge for about 45 minutes.
Bring the oven temperature up to 180°C (160°C fan) or gas mark 4 (350ºF).
After chilling, cut the dough into thick slices, about 1cm / ½ inch thick.
Arrange the slices on a baking sheet lined with baking parchment. Bake for 15–20 minutes until they begin to turn a pale gold at the edges.
Remove from the oven and let cool before eating.