Spicy cheese biscuits

Aperitif fingerfood Baking piquant
Total: 1 hr 10 min. | Active: 30 min.
vegetarian

A spicy biscuit that's especially popular during the holiday season but also makes a great treat for any time of the year. These biscuits are perfect as an appetizer but also as an accompaniment to a salad or soup. They are quick and easy to make and can be prepared in advance and kept for several days.

Recipe by:
Nadja - LouMalou

Ingredients

for 30 pieces

Dough
120 g white flour
120 g semi-hard cheese, finely grated
1 tsp rosemary, finely chopped
½ tsp salt
100 g butter, cut into pieces, cold
1  egg yolk
15 g tomato puree
Biscuits
1  egg white, beaten
1 tbsp poppy seed
1 tbsp pumpkin seeds
1 tbsp black sesame seeds

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.

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