\n\t \n<\/p>\n
\n\tGruyere Biscuits <\/strong><\/span>\n<\/p>\n \n\t125g plain flour \n\t \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" Gruyere Biscuits 125g plain flour 100g unsalted butter, diced 1\/4 – 1\/2 tsp chilli powder 100g finely grated gruyere cheese a little milk to brush the tops dried rosemary to decorate Put the flour, butter and chilli in a food processor and blitz until the mixture resmbles breadcrums. Add the cheese, pulse again to bring the dough to-gether. Shape […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-Tv","jetpack-related-posts":[{"id":662,"url":"http:\/\/wenvoe.org.uk\/?p=662","url_meta":{"origin":3441,"position":0},"title":"Brie, Leek and Mushroom en Croute","author":"Alan Williams","date":"18th August 2016","format":false,"excerpt":"Ingredients 100g walnut pieces 2 tbsp olive oil, + extra for greasing 50g butter\u00a0 Chorizo and 200g mini Portobello mushrooms, sliced 150g baby button mushrooms, quartered 2 leeks, trimmed and thinly sliced 4 cloves garlic, finely sliced 2tbsp fresh thyme leaves + extra to garnish Grated zest of 1 lemon\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3211,"url":"http:\/\/wenvoe.org.uk\/?p=3211","url_meta":{"origin":3441,"position":1},"title":"Leek, Ricotta & Gruyere Tart","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. Butter a 23cm loose base tart tin. Roll the pastry, line the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8702,"url":"http:\/\/wenvoe.org.uk\/?p=8702","url_meta":{"origin":3441,"position":2},"title":"Christmas Cookies","author":"Alan Williams","date":"29th November 2020","format":false,"excerpt":"MR GREEDY\u2019S KITCHEN Christmas Cookies White Chocolate Cranberry Cookies 1\/3 cup butter, softened 1\/2 cup packed brown sugar 1\/3 cup sugar 1 large egg, room temperature 1 tsp vanilla extract 1-1\/2 cups of plain flour 1\/2 tsp salt 1\/2 tsp baking soda 3\/4 cup dried cranberries 1\/2 cup white baking\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":3441,"position":3},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6799,"url":"http:\/\/wenvoe.org.uk\/?p=6799","url_meta":{"origin":3441,"position":4},"title":"Christmas Cookies From Abroad","author":"Alan Williams","date":"10th December 2019","format":false,"excerpt":"CHRISTMAS COOKIES FROM ABROAD Zimtsterne from Switzerland 1 cup butter, softened 2 cups sugar 2 large eggs 100g semisweet chocolate, melted and cooled 2-3\/4 cups of SR flour 1\/3 cup ground cinnamon In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and chocolate.\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3985,"url":"http:\/\/wenvoe.org.uk\/?p=3985","url_meta":{"origin":3441,"position":5},"title":"Vanilla Crescents – Germany","author":"Alan Williams","date":"28th November 2017","format":false,"excerpt":"\u00a0 Vanilla Crescents - Germany 100g butter, at room temperature 100g plain flour 25g fine corn meal 65g ground almonds 50g icing sugar 1 large egg yolk 1 vanilla pod 100g white caster sugar Preheat oven to 180C. Cormbine the butter, flour and corn meal until it resembles breadcrumbs. Add\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3441"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3441"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3441\/revisions"}],"predecessor-version":[{"id":3482,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3441\/revisions\/3482"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3441"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\t100g unsalted butter, diced
\n\t1\/4 – 1\/2 tsp chilli powder
\n\t100g finely grated gruyere cheese
\n\ta little milk to brush the tops
\n\tdried rosemary to decorate<\/span>\n<\/p>\n
\n\tPut the flour, butter and chilli in a food processor and blitz until the mixture resmbles breadcrums. Add the cheese, pulse again to bring the dough to-gether. Shape into a flat disc, wrap in cling film and leave in the fridge for about 1 hour. Heat the oven to160C, line two baking trays. On a lightly floured board roll out the mixture to a thickness of 5mm. [do this in two hits] Cut out biscuits with a 5cm plain cutter. re-roll any trimmings and cut. Place on the baking trays, brush with a little milk and sprinkle with the rosemary. Bake for about 12 -15 minutes until golden.<\/span>\n<\/p>\n
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