Cheese Crisps

As promised earlier, here is the recipe for Cheese Crisps:

1/2 cup self-raising flour
1/2 cup grated fresh parmesan cheese
60g butter
2 teaspoons paprika

Filling:
1/2 cup grated havarti cheese
1 1/2 tablespoons cream
2 teaspoons chopped fresh basil

Sift flour into bowl, stir in cheese.  Rub in butter, press mixture firmly together into a ball (or process all ingredients to form a ball, which is what I did).  Cover, refrigerate for 30 minutes.

Roll pastry between sheets of greaseproof paper until 3mm thick.  Cut 2 1/2 cm rounds from pastry, place onto lightly greased oven trays, sprinkle half the rounds with paprika.  Bake in moderately hot oven for about 8 minutes or until lightly browned; cool on trays.  Sandwich plain and paprika topped crisps with filling.

Filling: Stand cheese in bowl at room temperature for 30 minutes.  Beat in cream and basil, beat until smooth.  (In fact I blended my ingredients in a mini food processor, which ensured I got a nice smooth consistency with the basil flavour being distributed nice and evenly.)

Makes about 45