Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Mexican
Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose flour
1/4 ts Salt
1/2 ts Dry mustard
1/2 ts Hot chili powder
1 lg Pinch cayenne pepper
1/4 c Butter or margarine
1/2 c Finely grated Cheddar cheese
1 Egg, beaten
1 tb Cold water
1 tb Sesame seeds
1 tb Poppy seeds
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.
Breush 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.
