1 c Self-raising flour
1/2 c Butter; well-chilled
2 oz Roquefort
-OR other blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c Sesame seeds
Cucumber slices
Cherries
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 balls flat to coat well with seeds.
Arrange balls on greased baking sheets and press lightly with a fork.
Bake 10 minutes or until golden around edges. Cool on racks and
store in an airtight container. To serve, arrange on a plate and
garnish with cucumber and cherries. Makes 36.
Yields
36 Servings