A soft, crumbly texture rather than crunchy, and richer than you expect - depending on the cheddar used. You only have to eat a few to really enjoy them - best served as a starter nibble with thinly sliced apple and some walnuts. And great with a red wine.
"My favourite friend and perfect country hostess. Always an endless supply in her deep freeze on the property"- Lisa Gunthorpe.
Pictured: “Marg’s Cheese Biscuits” just out of the oven
3 tbsp sesame seeds
1 ½ cup cheddar cheese
¼ cup parmesan
6 oz/170g butter
1 ½ cup plain flour
1 tsp paprika
¼ tsp chilli powder
1 tsp salt
3 tbsp poppy seeds
Preheat oven to 350°F/180°C.
Toast sesame seeds – put aside.
Cream together butter and the two cheeses.
Sift flour, paprika, chilli powder and salt and add to creamed mixture with sesame seeds.
Mix well.
Make 2-3cm balls. Roll in poppy seeds (or corn flakes).
Place on a baking paper lined tray (they do not need to be too spaced out as the biscuits do not spread far); bake moderate oven for 12 – 15 minutes.
Makes 30
Pictured: prepared balls of “Marg’s Cheese Biscuits” dough