I can't remember where I got the original recipe from, it's handwritten without any references in my little recipe-collection book.
All ingredients are in a 1:1 ratio so you can easily make more or less cookies.
Instead of the sesame seeds you could also use poppy seeds.
Prepare a baking tray by covering it with baking paper.
Preheat the oven to about 220 degrees Celcius.
Put all the ingredients except for the sesame seeds into a large bowl.
100 grams of flour
100 grams of grated cheese
100 grams of butter (cut up in smaller pieces)
a pinch of salt
a pinch of pepper
Knead the ingredients thoroughly so you can make a firm ball out of the dough.
I usually put on latex gloves so that the dough will not stick under my nails and I won't have sticky hands.
Pull off a small piece of dough and roll it between your palms into a little ball.
Put the ball on the baking tray and flatten it a bit.
Fill your whole baking tray. Put the cookies-to-be a bit apart from each other because they will flow out slightly.
I always have to bake in batches because our oven is so small.
Sprinkle sesame seeds over your cookies with a teaspoon and gently press in the seeds a bit, so they'll stay put.
Put your cookies in the oven for about 25 minutes or until they are golden brown.
The golden brown results of my first batch.
As you can see, the sesame seeds don't burn to a crisp, they stay nicely brown.
Let the cookies cool off and store them in an airtight container like a cookie bin or jar.