from the kitchen of: Caroline Howlett
2 tablespoons sesame seeds
6 ounces butter
1 1/2 cups sharp cheddar cheese, finely grated
1/4 cup parmesan cheese
1 1/2 cups plain flour
1 teaspoon salt
1 teaspoon paprika or chili powder
Set oven on moderate 375° F or 180° celcius. Toast the sesame seeds in a dry fry pan over medium heat until golden brown, shaking constantly to prevent burning. Put in a plate to cool.
Cream the butter with the cheddar and parmesan until light and fluffy; add sesame seeds. Sift in the flour, salt, and paprika or chili powder, mixing well to combine.
Place in fridge to chill if the dough is very soft. When firm divide the dough evenly, and roll into balls. Grease two baking slides and place the balls evenly on the trays allowing for spreading room. Using your favorite cookie stamp press out shapes.
Place the trays in the oven and bake until golden – 12 to 15 minutes. Cool on trays before removing.