Comté shortbread
These small Comté shortbread cookies, easy to make, are delicious to nibble on for an aperitif or to fill a little peckish during the day. They keep very well in a tin. You don’t have a pastry robot? Do not panic, this recipe is also prepared very well in a salad bowl by working the dough by hand.
Ingredients :
- 300g flour
- 250 g grated Comté cheese
- 200g soft semi-salted butter
- 1 C. at s. Provencal herbs
- Pepper
Preparation :
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1
In the bowl of a stand mixer, mix the sifted flour, the soft butter cut into pieces, the Comté cheese and the Provence herbs with a hook. Pepper lightly.
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2
Divide the resulting dough in two. On a floured work surface, shape two sausages 3 to 4 cm in diameter. Wrap them in cling film and refrigerate them for 30 minutes.
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3
Preheat the oven to 160°C.
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4
Cut the sausages into slices 0.5 cm thick. Place them on a baking sheet lined with baking paper. Bake for 12 minutes.
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5
Let the cookies cool before peeling them off.
Tips
You can enhance this recipe by adding a small handful of sesame seeds, a teaspoon of mustard or even spices to your dough. With county, cumin or caraway will work wonders!
