This is a special type of biscuit that we started making last year - it will be a return item this year!
1 c Self-raising flour
1/2 c Butter; well-chilled
2 oz Blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c Sesame seeds
Splash of milk to get good contistency dough
Sift flour into a bowl. Using a pastry
blender or 2 knives, cut in butter until
mixture resembles coarse crumbs. Crumble in
Roquefort cheese; sprinkle in Cheddar
cheese.
With your fingers, thoroughly mix ingredients
to form a dough. Cover and refrigerate.
Place sesame seeds in a dry skillet, stir
over medium heat until golden. Remove from
heat; cool. Preheat oven to 400 F (200 C).
Grease 2 baking sheets. Shape chilled dough
into 36 equal balls. Toss each ball in
toasted sesame seeds, pressing each ball
flat to coat well with seeds.
Arrange balls on greased baking sheet and
press lightly with a fork. Bake 10 minutes
or until golden around edges. Cool on
racks and store in an airtight container.
Makes about 3 dozen
1 c Self-raising flour
1/2 c Butter; well-chilled
2 oz Blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c Sesame seeds
Splash of milk to get good contistency dough
Sift flour into a bowl. Using a pastry
blender or 2 knives, cut in butter until
mixture resembles coarse crumbs. Crumble in
Roquefort cheese; sprinkle in Cheddar
cheese.
With your fingers, thoroughly mix ingredients
to form a dough. Cover and refrigerate.
Place sesame seeds in a dry skillet, stir
over medium heat until golden. Remove from
heat; cool. Preheat oven to 400 F (200 C).
Grease 2 baking sheets. Shape chilled dough
into 36 equal balls. Toss each ball in
toasted sesame seeds, pressing each ball
flat to coat well with seeds.
Arrange balls on greased baking sheet and
press lightly with a fork. Bake 10 minutes
or until golden around edges. Cool on
racks and store in an airtight container.
Makes about 3 dozen