Cheese biscuits with champagne.

Cheese biscuits with champagne.

INGREDIENTS
100 g of hard cheese (Parmesan, Swiss)
120 g butter
2 egg yolks
160 g flour
6-7 halves dried tomatoes in oil
2 sprigs of rosemary
1 h. L. baking powder
0.5 h. L. paprika
sharp pinch of ground red pepper
freshly ground white pepper
0.5 h. L. salt

COOKING METHOD

1. Pre-cut butter into small cubes and refrigerate or strongly put in the freezer for 15-20 minutes.

2. Remove the rosemary leaves from the stems (stalks do not need them), leave half whole, the rest finely chop.

3. A little pat dry with paper towels and finely chop the tomatoes. Grate the cheese on a fine grater.

4. Sift flour with baking powder, salt, paprika, white pepper and spicy in a bowl. Add the butter and quickly rub the flour mixture to the butter into crumbs — this can be done by hand or with the help of the 2 knives that need to chop the butter with flour.

5. Stir the cheese, stir quickly with a spoon. Add the chopped rosemary and sun-dried tomatoes and stir. Put the yolks and knead the dough by hand to a relative homogeneity. Form 2 sausages, wrap each in foil and leave in the refrigerator for 1 hour.

6. Chilled dough with a sharp knife cut into thin, every time dipping it in hot water at 1-1.5 cm thick circles. Put on the laid parchment baking, decorate with whole leaves of rosemary, lightly press them into the dough. Bake in a preheated 170 ° C oven until light rosy color, 12-15 minutes.
Serve completely cooled down.

 

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