Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Biscuits
How it's done
Dough
Mix the flour, cheese, rosemary and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg yolk, quickly combine to form a dough. Divide the dough in half, knead the tomato puree into one half. Cover the dough and chill for approx. 20 mins.
Biscuits
Briefly knead the dough again. On a lightly floured surface, roll out to approx. 7 mm thick. Cut out shapes (e.g. stars), place the biscuits on a tray lined with baking paper. Brush the biscuits with the egg white and sprinkle with the poppy seeds, pumpkin seeds and sesame seeds.
Bake
Approx. 20 mins. in an oven preheated to 160 °C (convection). Remove the biscuits from the oven, transfer to a cooling rack with the baking paper and leave to cool.
| Tip: | The dough is rather sticky so dip the cutters regularly in a bowl of water. |
|---|---|
| Shelf life: | Store in an airtight container for approx. 1 week. |
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