Cheese cookies for tea
6 servings
25 minutes
Cheese cookies for tea are a refined European recipe that combines the tenderness of light cheese with the rich flavor of prosciutto. Its roots lie in baking traditions where simple ingredients transform into true gastronomic delight. The crispy dough, infused with the aroma of butter and subtle notes of thyme, perfectly complements warm evenings over a cup of tea. These small cheese rounds have a balanced texture—they are tender inside but slightly crunchy outside due to the baked cheese. They can be served as a standalone treat or as an original appetizer for light wines. The simplicity of preparation makes them an excellent choice for home culinary experiments.
1
Grate the cheese on a fine grater. Cut the prosciutto into thin strips.
- Lambert light cheese 15% fat: 150 g
- Prosciutto: 100 g
2
In a bowl, whisk the egg, add oil, baking powder, 2/3 grated cheese, salt, pepper, add flour in portions, prosciutto, and knead the dough. Roll out to a thickness of 1 centimeter and cut out circles using a mold.
- Chicken egg: 1 piece
- Butter: 60 g
- Baking powder (raising agent): 5 g
- Lambert light cheese 15% fat: 150 g
- Salt: pinch
- Ground black pepper: pinch
- Wheat flour: 200 g
- Prosciutto: 100 g
3
Transfer the circles to a baking tray, sprinkle with the remaining cheese, and bake in the oven for 10 minutes at 200°C.
- Lambert light cheese 15% fat: 150 g
4
Sprinkle with fresh thyme and serve.