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Cheddar and biltong snaps

Cheddar and biltong snaps

Cheddar and biltong snaps

Recipe by Clem Pedro

1 3/4 cups cake flour
3/4 cup grated Clover mature cheddar
4T biltong dust
300g butter, softened
1T crushed coriander seeds

In a food processor combine the flour, cheese, biltong dust, butter and coriander seeds by pulsing until a dough is formed. Turn the dough out onto a floured surface and gently shape into a ball.
Cover in plastic wrap before rolling into a sausage and firming up in the fridge.
Preheat the oven to 180C. Remove the dough from the plastic wrap and cut into 1cm thick disks. Place on a greased baking tray and bake for 15 minutes or until the ends begin to brown.
Remove from the tray and cool before serving.

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