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28 Recipe Recipe


Ideal for Christmas/New Year parties (Makes about 30 but they are very popular so I suggest you double the quantities!)


• 2 oz. wholewheat or wholemeal flour (50g)


• 1 quarter teaspoon salt • 1 pinch cayenne pepper • 1 pinch black pepper


SUSSEX LOCAL Cheese Tasties


• 2 oz. Cheddar cheese, finely grated (50g)


• 2 oz. Parmesan cheese, finely grated (50g)


• 2 oz. butter (50g) at room temperature


Preheat oven to Gas Mark 5, 375 degrees F (190 degrees C). Lightly grease a baking sheet.


First sift the flour and salt into a large mixing bowl and add the cayenne and black pepper.


Next add the two cheeses along with the butter and rub the mixture into the crumbly stage by hand; then bring the mixture all together. If it needs a little 'binding', add a tiny drop of milk. Roll out the dough (on some wholewheat/ wholemeal flour if necessary) to a thickness of about half an inch (3mm), then use a 1 in. (or lar- ger, if preferred) cutter to cut out the biscuits - they can be round or square. Arrange fairly close


together on the b a k i n g sheet and bake on a high shelf in the oven for 10-12 mins. Remove to a wire rack to cool and crisp. Store in an airtight tin until needed. These are ideal for nibbling with drinks - a change from crisps and peanuts - and are even more delicious if warmed.


Recipe kindly supplied by Beryl Fleming of Findon Valley butterball@ntlworld.com


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