Ingredients
- 230 gr cheddar cheese (grated)
- 130 gr sifted all-purpose flour
- 110 gr butter
- 100 gr pecans (chopped)
- 30 ml tomato juice
- 1 gr pepper (red)
- 1 gr salt
In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Divide the mixture in half and roll into 2 rolls about 30 cm long. Chill overnight. Cut the rolls into slices about 1 cm thick and arrange on an ungreased cookie sheet. Bake in a 180ºC oven for 10 to dozen minutes. Serves 6 to 8.
