1. Process the flour, butter and cheese until mixture forms a soft ball.
2. Shape mix into a log (4cm in diameter) place log in plastic wrap and refrigerate until firm.
3. Remove log from plastic, roll in poppyseeds, cut into 5mm slices (rounds) & place the rounds about 3cm apart on ungreased oven trays. Sprinkle rounds with a little sea salt.
4. Bake rounds in a moderately hot oven for approx 15 minutes or until lightly browned, cool on trays before removing.
5. Store in airtight container for 3-4 days.