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
Shortbread biscuits
Cream
How it's done
Shortbread biscuits
Mix the flour, salt and thyme in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough. Roll out the dough in batches (approx. 4 mm thick) between two sheets of baking paper, cover and chill for approx. 30 mins. Cut out circles (each approx. 4 cm in diameter), transfer to a baking tray lined with baking paper.
To bake
Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Cream
Mix the cream cheese with the cheese, season. Spread the cream on top of half of the shortbread biscuits, place the remainder of the biscuits on top, press down gently.
| That fits: | Fine Food morel soup with cognac. |
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