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1
In a bowl, combine flour, sesame seeds and baking powder.
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2
In a large bowl, using an electric mixer, beat butter and sugar until fluffy; beat in cheese until well blended.
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3
Using a wooden spoon, stir in flour mixture alternately with milk, making 2 additions of flour and 1 of milk, mashing as necessary, until a stiff dough forms.
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4
Divide in half and shape each half into a log about 6-inches long and 1 1/2 -inches in diameter.
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5
Wrap and refrigerate for about 3 hours until chilled, or for up to 1 day.
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6
Preheat oven ot 375F.
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7
(or 350F for dark baking sheets) Butter 2 large baking sheets or line with parchment paper.
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8
Cut logs into 1/4-inch slices and place on baking sheet, at least 1-inch apart.
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9
Bake, one sheet at a time, for 10-12 minutes or until golden and firm.
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10
Let cool on baking sheet for 2 minutes, then transfer to a rack to cool.
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11
Serve warm or cooled.
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12
COOKING TIP: Store baked crisps in a cookie tin at room temperature for up to 3 days, or freeze in an airtight container for up to 3 months.
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13
Reheat before serving if desired.
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14
FOR THE ADVENTUROUS: Reduce sesame seeds to 2 tablespoons and add 2 tablespoons each finely chopped green pumpkin seeds, and 2 tablespoons poppy seeds and for spiciness, 1/2 teaspoons cayenne pepper with the flour.
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15
Use as a base for canapes topped wirh cream cheese and smoked salmon, hot pepper or wine jelly or fresh bruschetta topping.
