• 125 g flour
• ½ tsp baking powder
• ¼ tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp dry mustard
• 90 g parmesan cheese
• 90 g butter
• 3 egg yolks
• 2 tsp cold water
• 1 egg white lightly beaten
• Paprika

In a food processor mix the flour, baking powder, salt, cayenne pepper and mustard. Reserve three teaspoons of the parmesan and set aside. Add the butter and remaining parmesan to the mixture and process until it resembles fine breadcrumbs. With the machine running, add the egg yolks and water to form a dough.

Turn the dough out onto a lightly floured board to a rectangle (approx 9” x 12”) Trim the edges and brush the surface with the egg white and sprinkle over the reserved parmesan. Cut into straws or twist two together to make plaits and bake at 200C for 8-10 mins or until lightly browned. Cool and place on a wire rack and when cold dust with paprika.

• 200g flour
• 150g soft brown sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain or coconut yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• 
  Almonds to decorate

Preheat the oven to 170°C, and prepare the muffin tins.
Sift the flour and baking powder together in a large bowl and add in the coconut. In a large bowl beat the egg and then add the brown sugar, oil, yoghurt and milk together.
Add the crushed pineapple and mix and then fold in the flour. Put the mixture into the muffin tins and sprinkle with almonds before baking.
Bake for 20-25 minutes.
Poke a skewer into muffin and if it comes out clean then it is cooked.