Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix well for 5 minutes.
Divide the dough into three pieces. Add the poppy seeds to one, the Gruyere to the second, and the caraway seeds to the third. Wrap each piece in cling film and chill for 2 hours.
Preheat the oven to 220C. ine a baking tray. Using a rolling pin, roll out each piece of dough on a lightly floured surface to about 3 mm thick. Using around cutter, cut out the dough. Put the biscuits on the baking tray and brush with the remaining beaten egg.
Bake for 15 minutes until golden brown, then transfer onto a wire rack to cool. Serve warm or cold.
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