1. Grate the cheddar
cheese and set aside.
2. Cream softened
butter in a bowl until it has turned paler.
3. Fold in grated
cheese, flour, and baking powder.
4. Shape the dough
into logs (about 4-cm in diameter).
5. Wrap the logs
with cling wrap and keep in refrigerator for at least 1 hour or until the dough
is firm enough.
6. Open the wrap
and cut up the dough into fat coins (about 2-cm thick)
7. Arrange the
coins onto a baking sheet lined with parchment paper.
8. Bake at 170
C for 20 mins.
Note: For a smaller baking batch, you can keep the leftover dough logs
in freezer and bake them anytime you want to.