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Everything cheesers
100%
0
Liz Stacey
By Liz Stacey

Everything cheesers

2 steps
Prep:15minCook:25min
Everything cheesers
Updated at: Wed, 16 Aug 2023 16:25:56 GMT

Nutrition balance score

Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
2
Low

Nutrition per serving

Calories69.1 kcal (3%)
Total Fat5.4 g (8%)
Carbs2.5 g (1%)
Sugars0 g (0%)
Protein2.8 g (6%)
Sodium103.5 mg (5%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet

Ingredients

48 servings

For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
15gonion granules
For the “everything” mix
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
15gpoppy seeds
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
10gblack sesame seeds
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
15gwhite sesame seeds
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
5ggarlic granules
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
150ggruyere
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
50gmature cheddar
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
100gunsalted butter
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
1 tspblack pepper
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
½ tsptable salt
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
½ tspflaked sea salt
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
1 tspmild curry powder
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
120gplain flour
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
75gpine nuts
For the “everything” mix/coating 15g onion granules 15g poppy seeds 10g black sesame seeds 15g white sesame seeds 5g garlic granules For the cheese biscuits 150g gruyere, coarsely grated 50g mature cheddar, coarsely grated 100g unsalted butter, at room temperature 1 tsp freshly cracked black pepper ½ tsp table salt ½ tsp flaked sea salt 1 tsp mild curry powder 120g plain flour 75g pine nuts, roughly blitzed 1 egg white, beaten (or a little water
1egg white
beaten, or a little water
150g gruyère grated
150ggruyère
grated

Instructions

Step 1
Prep 15 min Chill 1 hr Cook 25 min Rest 30 min Makes 48
Step 2
Combine all the coating ingredients in a small bowl. Advertisement Put the two cheeses and the butter in the bowl of a stand mixer with the paddle attachment in place, then mix on medium speed for four to five minutes, until creamy and slightly fluffy. Add the pepper, both salts, the curry powder, flour and pine nuts, and mix again, this time on low speed, until it just starts coming together into a dough. Tip out on to a clean work surface and gently work the dough into a ball. Divide the dough in two, and roll each half into a roughly 24cm-long log. Wrap each log in a sheet of baking paper, twist both ends tightly to seal, then roll the log backwards and forwards a few times so it’s nice and uniform. Chill for an hour Unwrap and slice into 1cm rounds and space 2cm apart on lined tray (roughly 12-15 per tray) Bake for 22 mins turning once (about ¹5-20m)

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