Cheese Biscuits Appetizers
1 cup all-purpose flour
2 tbsp. self-raising flour
pinch cayenne pepper
125g. butter(1/2 cup)
1 cup grated nippy cheddar
2 tbsp. grated Parmesan cheese
1 tsp. French mustard 		1/4 cup lemon juice, approx.
1 tbap. milk
1 tbsp. sesame seeds
1 tbsp. carroway seeds
FROM:Celebration Cookbook;
Australian Women's Weekly Library, page 64

Sift dry ingredients in a bowl, rub in butter.( I do this in a food processor)Add cheeses, mustard and enough lemon juice to mix to a firm dough; Knead on a lightly floured surface until smooth. Place dough in the centre of a sheet of plastic wrap, fold half the wrap over dough. Shape dough into a 30 cm.(12 inches) log, wrap; refrigerate for several hours. Cut dough into 5mm.slices( a little less than 1/4 inch), place on a slightly greased cookie sheet or sheets; brush with milk, sprinkle with seeds. Bake in a moderate oven( 350¼F) for about 15 minutes or until lightly browned. Stand 5 minutes before lifting onto wire racks to cool. Makes 24

to 30 biscuits.

NOTE: Store biscuits in an airtight container for up to a week. They can be frozen, unbaked, for up to 2 months. Cook frozen biscuits for about 25 minutes.

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