Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a baking tray.

Place the ground almonds, oat flour, xanthan gum, nutritional yeast, grated “cheese”, garlic powder and salt into a bowl and stir to combine.

Tip the cubed dairy free butter into the dry ingredients and using your finger-tips, rub the butter into the flour to create a mix that resembles bread crumbs (tip – if a small child is doing this, try and make sure the dairy free butter is very cold, as it will be less sticky).

Depending on how soft your butter is, you may be able to just squeeze the mix together to form a dough, if not, stir in a little water to help.

Roll the dough out to about ½ cm thick and using a star shaped cookies cutter, cut out shapes and place on the baking tray.

Using a pastry brush, brush over a little of the dairy free milk and sprinkle over the poppy seeds and extra nutritional yeast.

Place in the oven and cook until just golden.