Seeded and spiced cheese biscuits
1 tsp fennel seed
1 tsp cumin seeds
1 tsp white sesame seeds
1 tsp poppyseeds
½ tsp Accoceberry Espelette pepper
1 cup Gruyère, grated
2 cups Montanari Parmigiano Reggiano, grated
2 Tbsp of La Grande Ruota quick cook polenta
Pre-heat oven to 180°C and line an oven sheet with baking paper. In a small bowl combine the poppy, sesame, fennel and cumin seeds with half a teaspoon of the pepper and set aside.
In a large bowl combine the grated Gruyère, Parmigiano Reggiano, polenta and a tablespoon of the combined seed mix.
Place heaped tablespoons of the cheese mix on the prepared baking tray and spread each to form a circle. Leave plenty of space between each biscuit as the cheese will spread as it cooks (you should be able to get about six biscuits per tray). Sprinkle each biscuit with some of the seed mixture and bake for approximately 12 minutes, or until golden and crisp. You will need to bake these in batches.
Meyer vintage or smoked Gouda or Mount Eliza farmhouse cheddar also make great alternatives to the Gruyère.