Roquefort Biscuits
Source: The Book of Appetizers by June Budgen
Makes 36

1 cup self-rising flour
1/2 cup butter; well-chilled
2 oz Roquefort or other blue-veined cheese
2 oz cheddar cheese; shredded
1/2 cup sesame seeds
cucumber slices
cherries

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese.

With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate.

Place sesame seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool.

Preheat oven to 400 F (200 C). Grease 2 baking sheets.

Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork.

Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container.

To serve, arrange on a plate and garnish with cucumber and cherries.