Some of have a sweet tooth, but others prefer something savory with their tea or coffee. I came across these cheese cookies, inspired by an Italian recipe I found in another food blog. It calls for only five ingredients, one bowl, and a baking sheet. So easy.
This recipe makes about 30 small cookies.
Ingredients
Flour - 1.5 cups, sifted
Butter - 100 grams
Eggs - 2
*Rosemary - 2 fresh springs; or 3 teaspoons dried
**Parmesan Cheese - grated; 1/ 3 cup
*Sometimes I interchange, or mix with thyme. Any herb would work, even basil.
**This recipe is with parmesan cheese, but you can use any similar grated dry cheese - cheddar, manchego, romano, or asiago.
Method
Pre-heat oven to 350F / 180C.
Cut butter into small cubes, set aside.
In a large bowl, sift the flour. Add in the grated cheese, and the herbs. Crack in two eggs, and then add in the cubed butter.
Use your hands to mix all these ingredients together to form a dough. It should not take more than 5 minutes to come together. The butter will slowly melt from the heat of your hands and help to incorporate the flour into the dough.
Divide the dough into two halves, and use your hands to roll it into two cylindrical shapes. Wrap this in cling wrap, or keep in a covered bowl 40 minutes in the fridge, or 20 minutes in the freezer. This might change depending on the temperature or the weather, but basically the dough has to be hard enough to slice with a knife.
Chilling the dough helps make the butter cold become cold again, and will make your cookies crispier when they bake, and also prevents them from spreading too much in the oven. It also makes it easier for you to cut up the dough into discs ready for baking.
Take the dough out, and use a sharp knife to cut the dough into small discs about half an inch thick, top with more herbs and some grated cheese, and stick in the oven for about 15-20 minutes.
Let cool on a rack, and then transfer to an airtight container.
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