Ingredients
Scale
- 150g butter, grated
- 185g plain flour, sifted
- pinch cayenne pepper
- 120g grated Pyengana Cheddar, Champion Cheddar Style Cheese in the 2014 Australian Grand Dairy Awards
- 40g parmesan cheese grated
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 180C
- Add grated butter, flour and cayenne pepper to food processor, process high speed until mixture resembled crumbs
- Add cheeses and process until it forms a dough
- Knead dough on a floured surface until smooth
- Roll dough into two 15cm logs
- Place poppy seeds onto plate, place sesame seeds onto another plate
- Roll each log over one plate of seeds
- Wrap logs into cling wrap and refrigerate for 1 hour or until firm
- Preheat oven 20 minutes before cooking biscuits
- Line 2 baking trays with baking paper
- Cut logs into 5mm slices and place on baking trays
- Bake biscuits in oven for 15 minutes
- Allow to cool on trays
