Cheddar Sesame Crisps

Directions

1. 1
   In a bowl, combine flour, sesame seeds and baking powder.
2. 2
   In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.
3. 3
   Using a wooden spoon, stir in flour mixture alternately with milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms.
4. 4
   Divide in half and shape each half into a log about 6-inches long and 1 1/2 -inches in diameter.
5. 5
   Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
6. 6
   Preheat oven ot 375F.
7. 7
   (or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
8. 8
   Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart.
9. 9
   Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
10. 10
    Let cool on baking sheet for 2 minutes, then transfer to a rack to cool.
11. 11
    Serve warm or cooled.
12. 12
    COOKING TIP: Store baked crisps in a cookie tin at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months.
13. 13
    Reheat before serving if desired.
14. 14
    FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
15. 15
    Use as a base for canapes topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.