Are you looking for an easy and quick solution to enhance your festive appetizers? Leave the industrial cookies in the cupboard and opt for the realization of exquisite savory biscuits ! The advantage with the following recipe is that you will be able to make industrial quantities of salted biscuits and store them in the freezer so that you only have to take them out on the day.
It is better than making a pate and applying on bread toasts .
These Christmas shortbreads can be stored easily for 3 days in an iron box. Do not hesitate to prepare in larger quantities to be able to freeze them and dispose of them at your convenience. They thaw very quickly. You can put them in the oven for 2 minutes if necessary to give them again their crispness.
Cooking time ; 20 minutes
Total time ; 50 minutes
Portions ; 30 pieces
Ingredients
160 g plain flour
4 g of salt or half a teaspoon of fine salt
90 g butter
160 g grated Gruyere or mozarella
1 egg yolk
30 g olive oil
sprigs of fresh thyme
For gilding and finishing
1 egg, beaten
Instructions
Mix the flour and salt. Mix with the tempered butter cut into small pieces. Add the grated cheese, olive oil, thyme leaves and egg yolk. Mix so as to form a homogeneous ball but without kneading the dough too much. Flatten it slightly, wrap it in cling film and let it sit in the fridge for an hour .
Roll out the dough with a rolling pin to a thickness of about 2 mm. Cut out shapes of your choice. Gather the scraps to form a ball of dough again. Roll out again and cut out shapes. And so on until all the dough is used up.
Place the shapes on baking sheets lined with parchment paper. Apply the gilding with a brush. Bake for about 20 minutes of cooking at 160 ° C.
Let cool on a rack and store your salted biscuits in a metal box.
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