Cheese biscuits
Print RecipeIngredients
- 240 g flour, sifted
- 160 g chilled butter, cut into small pieces
- 90 g Parmesan, grated
- Yolk of 1 organic egg
- 1 tsp salt
- 1 tsp herbes de Provence
- Pinch of Espelette pepper
Instructions
In a food processor, mix together the flour, butter, Parmesan, herbes de Provence, Espelette pepper and salt.
Process for no more than 1 minute.
Add the egg yolk and mix again for 30 seconds.
Place the dough on a floured work top and shape it into balls approximately 100 g each, taking care not to overwork the dough.
Roll each ball into a sausage shape, cover with parchment paper and allow to rest in the fridge for at least 2 hours.
Preheat the oven to 140°C.
Remove the dough from the fridge and leave it at room temperature for 15 minutes before cutting into rounds approximately 1 cm thick, using a serrated knife.
Place the biscuits on a baking tray.
Bake in the oven for 25-30 minutes.
Allow to cool.
These biscuits can be stored in a sealed container for up to 3 weeks.