As promised earlier, here is the recipe for Cheese Crisps:
1/2 cup self-raising flour
1/2 cup grated fresh parmesan cheese
2 teaspoons paprika
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