Thyme shortbread biscuits with Sbrinz cream
Ingredients
for 16 pieces
| 125 g | white flour |
| ¼ tsp | salt |
| ½ tbsp | thyme, finely chopped |
| 75 g | butter, cut into pieces, cold |
| ½ tbsp | water |
| 50 g | cream cheese, plain |
| 25 g | grated Sbrinz |
| 2 pinch | salt |
| a little | pepper |
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.
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