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from weekendbakery.com
100 g wheat flour / all purpose flour
100 g cold butter in cubes
100 g good quality cheddar cheese, finely grated
1 egg yolk
a pinch of salt if cheese is mild
a hint of cayenne pepper (optional)
sesame seeds (optional)
herbs of choice (optional)
Rub the butter with the flour, add the cheese and stir. Add one egg yolk and
quickly form a dough. If it feels too sticky just add a little extra flour. Rap
in cling film, shape into a flat disc for easy rolling later on and put in the
fridge for 30 minutes. Preheat the oven at 180 C / 355 F to 200 C / 390 F
conventional setting, depending on your oven.
Roll out to about 3 mm / 1.2 inch thick between two sheets of cling film and
make nice shapes with a cookie cutter. (little fish with your fish soup, stars
for Christmas, little animals for the children, leafs for fall etc..).
Arrange the cookies on a baking sheet and bake for 15-20 minutes, depending on
your oven, temper it when you think the browning is right. When they look
golden brown and crisp, take them out and leave to cool on a rack.