for 30 pieces

Dough

500 g	white flour
1 ½ tsp	salt
½ cube	yeast
3	garlic cloves, squeezed
2 tbsp	thyme, finely chopped
3 tbsp	flat-leaf parsley, finely chopped
3 dl	full-cream milk
50 g	salted butter, cut into pieces, soft

To shape

200 g	tangy Gruyère
1	egg
60 g	salted butter, melted
3	garlic cloves, squeezed
2 tbsp	thyme, finely chopped
3 tbsp	flat-leaf parsley, finely chopped

How it's done

Dough

Mix the flour, salt, yeast, garlic and herbs in a bowl. Add the milk and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the cheese into 30 pieces. Shape the dough into approx. 30 balls and flatten a little. Place 1 piece of cheese in the middle of each piece of dough, shape into balls. Place on a baking tray lined with baking paper in the shape of a tree, brush with egg. Mix the butter, garlic and herbs, use to glaze the tree.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C.

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