
Morbier cheese cookies
Ingredients
-
70g of morbier Ermitage
-
100g of wheat flour
-
80g of butter
-
5 tablespoons of liquid cream
-
Sea Salt
Preparation
- Put the flour, diced Morbier cheese and diced butter in a bowl.
- Crumb using your hands. Add the cream and a pinch of sea salt. Knead until you get the ball comes together.
- Scoop out a spoonful of dough and flatten it into a cookie shape. Place on a plate. Repeat. Sprinkle with sea salt.
- Bake for 15 minutes at 200°C (gas mark 7).