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1 c All-purpose flour
½ c Finely grated Cheddar cheese
¼ ts Salt
1 Egg, beaten
½ ts Dry mustard
1 tb Cold water
½ ts Hot chili powder
1 tb Sesame seeds
1 lg Pinch cayenne pepper
1 tb Poppy seeds
¼ c Butter or margarine
Preheat oven to 400’F. (205’C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6” rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.
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