Ingredients
Scale
- 120g Pyengana Cheddar, Champion Cheddar Style Cheese in the 2014 Australian Grand Dairy Awards
- 40g parmesan cheese
- 185g plain flour
- 150g butter, small cubes
- pinch cayenne pepper
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 180C
- Grate cheddar and parmesan cheese 10 sec / speed 8
- Add flour, butter and cayenne pepper to bowl 10 sec / speed 5
- scrape sides of bowl, then 1 minute / close lid option / knead
- Place poppy seeds onto plate, place sesame seeds onto another plate
- Remove dough from bowl, roll into two 15cm logs
- 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
- Prep Time: 20 mins
- Cook Time: 15 mins
