Cheese Chili Bites Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1/4 tsp: Salt,
1/2 tsp: Dry mustard,
1/2 tsp: Hot chili powder,
1 large: Pinch cayenne pepper,
1/4 cup: Butter or margarine,
1/2 cup: Finely grated Cheddar cheese,
1: Egg, beaten
1 tbsp: Cold water,
1 tbsp: Sesame seeds,
1 tbsp: Poppy seeds,
Directions:
Preheat oven to 400F. (205C.). 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.
Source from luhu.jp
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.
Source from luhu.jp