Oriental Tofu Stacks

Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a baking tray.

Place the flour, butter, baking powder and ½ tsp of the flaky sea salt in a food processor and blitz for a minute until the butter is completely incorporated into the flour.

Add 4 tbsp of water and pulse carefully until the dough starts to form. Add a little more water if it looks dry and pulse again until you have a soft dough.

Roll the dough out on a lightly floured surface as thinly as possible and use a fork to prick the surface all over.

Use an 8cm ridged cookie cutter to cut out the biscuits and transfer carefully to the lined tray.

Bake for 15 minutes until dry and golden at the edges and transfer to a wire rack to cool completely.

Once cool, arrange a basil leaf on a biscuit then a slice of the tofu on top, followed by a slice of the pickled turnip.

Sandwich another biscuit on top, then a slice of tofu, followed by another slice of turnip and finally another basil leaf.