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 400F. (205C.). 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.