• 3 cups (750 mL) Five Roses All Purpose Flour
• 2 tbsp (30 mL) baking powder
• 1 tsp (5 mL) each dry red chili flakes and chili powder
• 1 tsp (5 mL) salt
• 1/2 cup (125 mL ) cold butter, cubed
• 3/4 cup (175 mL) Canadian Cheddar cheese, shredded
• 1 1/2 cups (375 mL) milk

1. Blend flour with baking powder, chili flakes, chili powder and salt. Add butter and cut into dry mixture using a pastry blender or two knives until mixture is crumbly. Add 1/2 cup (125 mL) of the Canadian Cheddar cheese and toss to combine.
2. Make a well in the dry ingredients and pour in milk. Stir until a ragged dough forms. Turn dough onto a lightly floured surface and knead until dough comes together. Roll or pat to 3/4-in (2 cm) thickness.
3. Cut into desired shapes, re-rolling scraps, and arrange on an ungreased baking tray. Sprinkle remaining cheese over tops. Preheat oven to 425 °F (220 °C). Bake for 12 to 15 minutes or until golden on the bottom.

Seervings: 18