1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chilli Flakes
1 packet
Parsley
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
2 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Soy, Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Almond)
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
• Finely chop garlic and parsley.
• In a large bowl combine basic sponge mix, Greek-style yoghurt, 2 tbs of olive oil, the honey and water. • Add grated Parmesan cheese, shredded Cheddar cheese, garlic, parsley and chilli flakes (if using), and knead to form a smooth dough, 4-5 minutes. • Rest for 30 minutes. TIP: Add a splash more water if the dough feels dry.
• Preheat oven to 220°C/200°C fan-forced. To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Divide dough into 12 pieces and roll into smooth balls. • Place on an oven tray lined with baking paper, arranging to form a tight circle. • Brush with butter and sprinkle over mixed sesame seeds. Bake until golden, 14-16 minutes.
• Take the cheesy garlic pull-apart balls to the table. • Serve with basil pesto and more butter if desired. Enjoy!