2) With the mixer on low, add the single cream and beat until just mixed. Add the chives and mix until just combined. Dump the dough out on a well-floured board and knead lightly into a rectangle 1.5-cm thick. Cut out rounds with a 5-cm round cutter and place on a sheet pan lined with parchment paper.
3) Brush with the egg wash. Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.