Cocktail biscuits.

INGREDIENTS
crushed hazelnuts — 1 hour. L.
butter — 150 g
cumin — 2 h. L.
flour — 3 cups
fennel seeds — 2 h. L.
ground black pepper — 1/2 hr. liter.
shredded cheddar cheese — 120 g
Eggs — 2 pcs
red curry paste — 2 h. L.
schapotka salt
mustard granular — 1 hour. L.

COOKING METHOD

1. Sift flour with salt. Add pepper, mustard and chopped into small pieces of butter.

2. frays hands until the mixture begins to resemble a large crumbs.

3. Add the grated cheese and mix. Hammer eggs. Knead on a floured surface smooth elastic dough. If necessary, pour 1-2 tbsp. l. Cold water.

4. Divide the dough into 4 equal parts. Roll each piece into a ball. Make it the center of each ball groove. In one part add the chopped nuts, the second — the seeds of dill, a third — the curry paste, in the fourth — cumin. Serried edge, wrap each piece of dough in plastic wrap and place in refrigerator for 1 hour.

5. On floured surface roll out each piece separately in a thin layer.

6. Use the culinary notches cut small cookies. Share on trays, covered with parchment. Put in a preheated 200 ° C oven for 7 minutes. Trim dough knead again and cook them from another batch of cookies.

Enjoy your tea!

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