Cheese Biscuits (gluten-free)

Method

1. Put 265 grams of cheddar cheese in the bowl and grate 5 sec/speed 7 (extend by 2 sec if necessary) and set aside
2. Put 190 grams of Gluten-free flour,1 tablespoon of xanthin gum, 120 grams of unsalted butter, 5 grams of salt, 1 gram of cayenne pepper or piment d'espelette, 1 gram of mustard powder and 1 gram of paprika powder in the bowl and mix 20 sec/speed 4
3. Scrape the walls clean with the spatula and add the 265 grams of grated cheddar cheese and mix 20 sec/speed 4
4. Now knead the dough: level Dough /2 min
5. Pour the dough on the work surface and divide it into two equal parts. Form a sturdy roll of each piece about 20 cm long and 4 cm in diameter. Sprinkle the sesame seeds on the work surface and roll the dough rolls through it. Wrap both rolls in cling film and let them rest in the fridge for 2 hours. (or 30 minutes in the freezer) Preheat the oven to 215 °C
6. Cut the cold dough rolls into slices about 5-6 mm thick with a sharp serrated knife. Place the slices on a baking sheet lined with baking paper
7. Bake the cookies 8–10 min / 210 °C, until the edges start to colour slightly. After baking, let them cool completely on the baking sheet. During cooling, they become firmer and more crispy