Title: Roquefort Biscuits
Categories: Bread Cheese
Yield: 36 Servings
| 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.