Preheat oven to 200°C/400°C.

Line a large baking tray with greaseproof paper.

Slice the butter into cubes and transfer to a mixing bowl.

Add the flour to the mixing bowl and using the back of a dessert spoon rub the butter into the flour until the mixture resembles breadcrumbs. Use your fingers towards if needed to ensure there are no lumps of butter.

Set aside a teaspoon of finely grated Parmigiano Reggiano, then add the remaining grated cheeses, ground paprika, chilli, and garlic and onion powders, and combine. If needed add a tablespoon of water or two to form a dough.

Sprinkle a little flour on the kitchen counter, roll out the dough and shape it into a rectangle that’s 14cm wide and 24 cm long. It should be around 1cm thick.

Working from top to bottom (or vice versa), use a ruler to slice the dough into 1cm wide sticks. If you want long sticks, they’ll be 14cm long; if you prefer shorter sticks, slice them in half for sticks that are 7cm in length. Or you could do a mix of both.

Before separating the sticks, evenly sprinkle on the cheese that you set aside, along with coarse sea salt, and press it lightly into the dough.

Use a fish slice to carefully separate the sticks and slide them onto the baking tray, evenly spacing them in rows, and bake for 20 minutes or so until golden-brown.

Allow to cool before serving.