Cheese and Tomato Cookies

To prepare the cookies, chop the tomatoes and expose in the sunlight until entirely dried. You can substitute black olives for them with if desired.

Ingredients

You can make 10 to 20 cookies out of these!
450 g flour
1 teaspoon mustard powder
1 /2 teaspoon chili
teaspoon salt
4 teaspoons baking powder
1/4 teaspoon ground black peeper
1 1/2 teaspoons aromatic herbs
125 g butter
225 g cheddar cheese, grated
200 g dried tomato pieces or olive oil
2 eggs
175 ml milk
Duration, 1:45 minutes

Directions:

Preheat the oven to 220 degrees Celsius. Grease the oven tray. Sift the flour into a mixing bowl. Mix together with chili, mustard, salt and baking powder. Then add the aromatic herbs.
In a separate dish crack the eggs and beat . Then pour in milk and keep stirring till it gets 275 ml in volume.
Keep aside only 2 tablespoons of the beaten milk and eggs and add the rest to the mixing bowl. Combine well to get a consistent and smooth dough. If it is sticky, sprinkle with some flour. Put some flour on a working surface and spread it. Place the dough on the flour and spread it with a rolling pin. The spread dough should be 2 1/2 cm thick. Shape into discs with circular baking moulds. The diameter of the discs should be almost 6 cm. Then lay the discs on the tray. With a brush rub tops of the cookies with the paste of beaten milk and eggs left aside.
Place the tray in the oven for 15 to 20 minutes till cookies are golden. Then put butter, cheddar cheese and dried tomatoes on the cookies and serve. You can easily freeze the cookies for later use.
these cookies are great for outings and picnics.