Cheddar Sesame Crisps

In a bowl, combine flour, sesame seeds and baking powder. In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.

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. Divide in half and squeeze each half into a log about 6 inches (15 cm) long and 1-1/2 inches (3.5 cm) in diameter. Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.

Preheat oven to 375°F (190°C) (or 350°F/180°C for dark baking sheets). Butter 2 large baking sheets or line with parchment paper.

Cut logs into 1/4-inch (0.5 cm) slices and place on baking sheets, at least 1 inch (2.5 cm) apart. Bake, one sheet at a time, for 10 to 12 min or until golden and firm. Let cool on baking sheet for 2 min, then transfer to a rack to cool. Serve warm or cooled.

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. Reheat before serving, if desired.

Tip for Kids: Let the kids stir the dough together and squeeze and roll it into logs.

For the Adventurous: Reduce sesame seeds to 2 tbsp (30 mL) and add 2 tbsp (30 mL) each, finely chopped green pumpkin seeds and poppy seeds and for heat, add 1/2 tsp (2 mL) cayenne pepper with the flour.

Use as a base for canapés topped with cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.