I don't mean to neglect this task either. Have you seen some bakers blogged about "Cheese Biscuit" in the last two days ?? yeah... I shall do the same. Do this piece of work assigned by KBB and blog about between 30 to 31 of July.
Here's my result. I separated the dough into two batches and 'played around' with them, (borrowing Greenspan's term). One with chives or known as "kucai" in Indonesia and other dough rolled in pistachio.
This guy helped a lot in the making, from grated the cheese to mixed the dough.
And also credit to my tripod as pictures taken at night, not to forget grandma who brought the kids to bed while I made my self busy with this dough.... wooo..wwooo... are you going to list all the credits ??
I like more in finger shape, the only thing I don't like on this recipe, they don't stay in the shape. Well that's why it says small balls rather than fingers. Lesson learned.
Source: Vogue Australia: Wine and Food Cookbook.
225g grated mature cheese
cayenne pepper to taste
With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking (I didn't read the instruction clearly) . Bake biscuits in pre-heated oven 180C for 15 minutes (... boy... this is too hot, 150celci would be fine). Store in an airtight container.