Cheesy treats

 Sunflower and parmesan biscuits


 By: Step-by-step guide to Cakes Biscuits & Slices

prep. time: 30 minutes
Total cooking time: 10-15 minutes
Makes: 30

150g unsalted butter
3/4 cup grated parmesan cheese
1/3 cup grated cheddar cheese
1  1/4 cups plain flour
2-3 tsps lemon pepper seasoning
1/4cup sunflower seeds
1/4 cup grated parmesan cheese extra

Preheat Oven to moderate 180C. Line 2 oven trays with baking paper.

 Using electric beaters, beat butter until light and creamy. Add parmesan and cheddar cheeses and beat until combined.

 Using a metal spoon, fold in sifted flour and seasoning. Add sunflower seeds. Combine mixture  with well  floured  hand. Turn onto lightly floured surface and knead 2-3 minutes or until smooth.

Roll out dought between 2 sheets of baking paper to 5 mm thickness. Cut into squares, using a  biscuit cutter. Place on prepared trays, allowing room for spreading. Sprinkle the top with a little extra parmesan cheese. Bake for 10-15 min or until golden brown
 Allow biscuits to cool on trays

Cooking file
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 Storage time: Biscuits nay be stored in an airtight container in a cool dry place for up to 2 days

Hints:Biscuits can be cut in a variety of shapes
and sizes.
Great as an acoompaniment to soups or salads
Variations: Use two to three spoons of dried onions shavings to replace the lemon pepper
Add one tablespoon of freshly chopped herbs (thyme, rosemary, chives, basil) to mixture with the sunflower seed