1/4 cup of sesame seeds (37 g)
250 g of plain cheese
1/2 cup of butter
1 tablespoon of mustard
A small piece of ginger
Salt to taste
1 cup of all-purpose flour
1/4 cup of sesame seeds (37 g)
250 g of plain cheese
1/2 cup of butter
1 tablespoon of mustard
A small piece of ginger
Salt to taste
1 cup of all-purpose flour
Toast the sesame seeds in a moderate preheated oven (180°C) for 15-20 minutes
Cut the cheese into cubes
Cut the butter into 6 pieces
Place the blade with the flat side facing down on the processor
Add the ginger and process until well mixed, about 20-30 seconds
Remove the lid and add the cheese, mustard, and a pinch of salt
Beat until a smooth mixture forms
Add the flour and sesame seeds and mix until well combined
Leave when the dough forms a ball
Remove the dough from the appliance, shape into a roll about 4 cm in diameter and wrap in plastic wrap or aluminum foil
Refrigerate for at least 1 hour or overnight
Bake in a hot oven (200°C) preheated to 8-10 minutes or until lightly browned
The dough can also be frozen
To thaw, leave at room temperature for about 15 minutes before cutting
