2 cups plain flour
½ tsp baking powder
175 g cold butter, chopped
1 ½ cups finely grated vintage cheddar cheese
¾ cup finely grated parmesan
2 tbsp finely chopped fresh basil
¼ cup milk
¼ cup sesame seeds
Cherry tomatoes, brie and prosciutto, to serve (optional)
- Process flour, baking powder and butter to form fine crumbs. Add both grated cheeses and basil. Process until combined. Add milk. Pulse until just combined. Transfer to a lightly floured bench. Knead until smooth. Divide mixture in half.
- Roll each portion into a 20cm log (4cm in diameter). Roll logs in sesame seeds on a tray, pressing to coat. Cover logs on tray. Refrigerate for 1 hour, or until firm.
- Cut logs into 1cm-thick rounds. Place rounds, 3cm apart, on two oven trays lined with baking paper.
- Cook in a moderate oven (180C), swapping trays halfway, for 15 minutes, or until golden and crisp. Cool on trays. Serve with tomatoes, brie and proscuitto (or any toppings of choice).