Chhiwate

1 c All-purpose flour

1/4 ts Salt

1/2 ts Dry mustard

1/2 ts Hot chili powder

1 lg Pinch cayenne pepper

1/4 c Butter or margarine

1/2 c Finely grated Cheddar cheese

1 Egg, beaten

1 tb Cold water

1 tb Sesame seeds

1 tb Poppy seeds

Preheat oven to 400′F.
(205′C.).
Sift flour, salt and spices
into a bowl.
Cut in butter finely until mixture resembles
breadcrumbs.
Add grated cheese and mix well.
Mix egg with cold
water.
Add 2 tablespoons of egg mixture to cheese mixture and mix
to form a fairly stiff dough.
Knead gently on a lightly floured
surface.
Roll out dough to a 12×6″ rectangle.
Trim edges.
Cut in
half lengthwise and transfer to a baking sheet.
Breush each half
with remaining egg mixture.
Sprinkle 1 half with sesame seeds and
the other half with poppy seeds.
Cut each half in 10 triangles and
separate slightly to prevent sticking.
Bake in preheated oven 10-12
minutes or until light golden and cooked through.
Cool on a wire
rack.
Store in an airtight container up to 2 weeks.