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Easy Cheese Cookie Recipe
What an easy appetizer cheese cookie recipe with Emmental and cumin!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 50 cookies
Calories per serving 42 kcal
Ingredients
- 3,5 oz unsalted butter (100 g), ice cold and diced
- 3 oz plain flour (85 g)
- 2,5 oz pastry flour (70 g)
- 5,5 oz Emmental cheese (155 g), grated
- 2 tsp cumin seeds
- 2 tbsp olive oil
- pepper
- salt
Instructions
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Transfer the plain flour and cold butter to a blender.
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Blend well into a dry mix. Add the grated cheese. Season with a little pepper and salt.
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Blend again into a firm dough. Add the cumin seeds and olive oil.
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Blend one last time. Transfer the cheesy dough onto a clean surface. Knead the dough for a few minutes.
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Add extra flour if it is too sticky. Put a sheet of baking paper on your worktop. Place the dough on it and cover with another sheet. Roll the dough out into a rectangular shape.
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Cut out even cookies in the shape you want. Use a cookies cutter or a serving ring if you like.
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Remove all excess dough (you can knead it again and make more cookies out of it). Put the cookies in the fridge to chill for 30 minutes.
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Bake the chilled cookies in a preheated oven at 356°F (180°C) for 8 to 10 minutes until golden. Let the cheese cookies cool on an oven rack. Serve!
