Nadine
Here is a couple of ideas for you.

Cheddar crackers
1/2 cup butter or margarine
1 1/2 cup unbleached flour; sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 dash cayenne pepper
2 cup cheddar; extra sharp,
Stir the dry ingredients into a bowl and then cut in the butter. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 5cm rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about ½ cm thick. Bake on an ungreased oven tray at 180 degrees for about 10 minutes. Remove from tray and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

Savoury Cheese Biscuits
1 cup plain flour
125 g unsalted butter, small cubes
60 g extra tasty cheese, grated
60 g parmesan cheese, grated
1/2 cup chopped pecan nuts
sea salt

1 Preheat oven to 200C. Line an oven tray with baking paper. Place the flour in a medium sized bowl, add cubes of butter and rub with fingertips until the mixture resembles fine breadcrumbs. Add both cheeses and the nuts and using your hand, knead the mixture together until well combined. 3 Divide dough in two. Take each half and roll each into a log shape about 4cm in diameter. Using a sharp knife cut log into 5mm thick slices and place on prepared oven tray 3cm apart. Sprinkle biscuit lightly with sea salt. Bake for 10 minutes or until golden and crisp. 4 Remove from oven and stand the tray on a wire rack for 10 minutes. Remove the biscuits from the tray and stand on a wire rack to cool. Cook's tip Make sure butter is wellchilled before using. If not, the butter will produce an overly soft, oily dough that will spread when baked.