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85pPrice per unit
56.7p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a bowl, combine the flour, baking powder, paprika and salt. In the bowl of a stand mixer, using the paddle attachment (or in a bowl using an electric hand mixer), thoroughly beat together the butter and cheese until smooth, then gradually incorporate the dry ingredients and sage to form a smooth dough.
Halve the dough and, on a lightly floured surface, roll each piece into a 4cm-diameter log. Wrap each in baking parchment and chill for 1 hour. When chilled, brush both logs with the beaten egg and roll in the sesame seeds to coat. Chill for another hour, then wrap and freeze one log to use another time (it will keep for up to 1 month). Cut the other log into 15 x 1cm-thick rounds.
Preheat the oven to 200°C, gas mark 6. Put the rounds on a lined baking tray, spaced slightly apart, and bake for 12-14 minutes or until golden (you may need to do this in batches or use two trays). Allow to cool and firm up, then store in an airtight container for up to 7 days or freeze for up to 1 month.
Typical values per item when made using specific products in recipe
Energy | 396kJ/ 95kcals |
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Fat | 7.1g |
Saturated Fat | 3.8g |
Carbohydrates | 4.6g |
Sugars | 0g |
Fibre | 0.5g |
Protein | 3g |
Salt | 0.1g |
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