Savoury crunchy biscuits with paprika

Crunchy and nicely spiced these biscuits are ideal to accompany your drinks or to have as a snack any time of the day. You can play with the ingredients and use half the quantity of the Kefalotyri cheese replacing with the milder Anthotyro cheese and 1 tbsp of finely snipped dill or 2 tbsp of finely chopped pistachios or even hazelnuts. The taste comes out different in each version but having tried all of them I'm telling you they are so tasteful!

Recipe from the "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for about 50 biscuits):
180gr. Greek Kefalotyri cheese, grated
125gr. of butter at room temperature
200gr. self-raising flour
2 eggs, beaten
1 tbsp of sweet (or hot) paprika
1 beaten egg for brushing
grated Kefalotyri cheese for dusting

Method:
Preheat the oven to 175°C. Brush with oil a couple of shallow baking dishes.

Mix all the ingredients in a large bowl and knead until you have a firm but not too hard dough.

Then shape the dough into long sticks, thick as a nut, wrap each stick with cling film and leave in the fridge for at least one hour. *** The dough can be stored in the freezer for up to 1 month if carefully wrapped with cling film.

Take the sticks out of the fridge and cut each one into 1cm thick slices. Place them on the dishes leaving a bit of space between them.

Brush the biscuits with the beaten egg, sprinkle on top with some grated cheese and put in the oven.

Bake for about 15 minutes and when ready first leave the biscuits to settle on the dishes. Then transfer onto racks to cool completely.

They will keep fresh and crunchy for many days if you store them in metal tins.