Two types of cheese biscuits

Dill finely. Drizzle and finely chop sun-dried to and olives. Cut pepper by half, remove seeds and cut pepper into very small pieces. Mix butter with grated cheese in bowl. Eat the egg and mix it with butter. Add baking flour and knead into soft dough. Divide dough into two portions. By serving a portion of dill and sun dried to knead, by another portion of olives and red pepper. If dough is too 'wet', add flour. Smear the work surface with flour. Roll rolls of approx. 4 cm diameter. Roll the rolling rolls tightly into plastic wrap and allow them to set in refrigerator for about 30 minutes.

Preheat the oven to 200 ° C. Cover baking sheet with baking paper. Dough into slices of approx. 4 mm thickness. Place slices at a distance from each other on baking sheet. Put the baking tray in the middle of the oven and bake cheese biscuits until tender and light brown for approx. 15 minutes. Take out cookies from the oven and allow to cool. Keep cheese biscuits in a sealed drum until use.