Recipe - Benedictine

One fourth cup White sesame seeds
2 tablespoon Black sesame seeds
1 cup Allpurpose flour
One fourth teaspoon Celery salt
1 One half teaspoon Cayenne pepper
1 pn Chili powder
One fourth cup Butter; chilled, and
Cut into pieces
1 tablespoon Water
1 tablespoon Buttermilk

Place white and black sesame seeds on a sheet tray, place in oven for
about 10 minutes until lightly toasted 8 to 10 minutes or until
lightly golden, remove from oven and let cool. In a bowl place flour,
celery salt, cayenne pepper, chili powder and butter. Work with
fingers until the mixture resembles a coarse meal. Add the seeds,
water and buttermilk. Mix until the dough is smooth. Roll the dough
out on a flavored surface about 1/8 to 1/4inch thick and cut into
Three fourths to 1inch rounds. Place on an ungreased baking sheet. Bake at
350 degrees for 10 to 12 minutes, let cool. Can serve as a crouton
with soup, as finger food or serve with a dip. This recipe yields 3
dozen.

Source: "CHEF DU JOUR (Show # DJ9216) from the TV FOOD NETWORK"
S(Formatted for MC5): "07301999 by Joe Comiskey
joecomiskey@netzero.net" Yield: "3 dozen"

Recipe by: Chef Cynthia Long

Converted by MM_Buster v2.0l.