Preheat the oven to 175C.
Line a tray with baking paper and set aside.
Mix the flour, cheese, baking powder, salt and cayenne pepper together in a large bowl.
Melt the butter, either in a small saucepan or the microwave, and pour over the dry ingredients. Mix well.
Repeat with the remainder of the mixture
Bake for 15 minutes, or until the shortbreads are golden brown. Remove from the oven.
Store in an airtight container for up to two weeks.
Don't wait until all the balls are formed before trying to flatten them with the fork. As the butter cools it will re-solidify, making the balls more difficult to press, and they are likely to crack.