Cheese biscuits with rosemary and black pepper
4 servings
60 minutes
Cheese cookies with rosemary and black pepper are a refined treat with a vibrant aroma and rich flavor. This European pastry combines a crispy texture with a delicate cheesy depth, enhanced by the spicy accent of black pepper and a subtle herbal note of rosemary. These cookies pair perfectly with a glass of wine, hot tea, or even as an original appetizer on the festive table. Their history traces back to traditional European cheese baking recipes that used simple ingredients but rich flavor combinations. Parmesan adds zest, cheddar brings creaminess, and butter makes the dough incredibly crumbly. Easy to prepare, they make a wonderful addition to a cozy evening and offer true gastronomic delight.
1
Melt the butter at room temperature and mix it with two eggs, adding salt.
- Butter: 150 g
- Chicken egg: 2 pieces
- Salt: 0.5 teaspoon
2
Grate the parmesan on a fine grater and cut the cheddar into small cubes.
- Parmesan (Parmigiano Reggiano): 100 g
- Cheddar cheese: 100 g
3
Mix both cheeses with butter and eggs, add baking powder, rosemary, and pepper.
- Parmesan (Parmigiano Reggiano): 100 g
- Cheddar cheese: 100 g
- Butter: 150 g
- Chicken egg: 2 pieces
- Baking powder (raising agent): 1 teaspoon
- Rosemary: 1 teaspoon
- Ground black pepper: to taste
4
Add flour and knead the dough. Put the dough in the refrigerator for half an hour.
- Wheat flour: 300 g
5
Roll out the dough to a thickness of about one centimeter and cut out cookies in any convenient way.
6
Bake in the oven at 180 degrees for about 20 minutes.
