These moreish cheese biscuits are good enough to eat on their own or with a bit of chutney smeared on top. Freeze the unbaked logs for up to a month, then defrost and slice before baking.
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. Combine all the coating ingredients in a small bowl.
2. 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.
3. 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. Refrigerate for about an hour, until the dough logs are firm.
4. Heat the oven to 175C (155C fan)/310F/gas 2½, and spread the “everything” mix on a large oven tray. Peel the paper off each log, brush both with beaten egg white (or water), then roll them in the seasoning mix, pressing down lightly as you go, so they get evenly coated.
5. Cut the logs into 1cm rounds and arrange them 2cm apart on two large, 40cm x 30cm baking trays. Bake for about 22 minutes, rotating the trays once halfway, until golden, then remove and leave to cool completely for 30 minutes before serving. Once baked, the biscuits will keep in an airtight container for up to five days.