Herb biscuits
Herb biscuits
For about 30 pieces
PREPARATION: about 1¼ hours
COOLING TIME: about 1½ hours
COOKING TIME: about 12 mins
Ingredients
DOUGH
– 250 g flour
– ¾ tsp salt
– 25 g sugar
– 225 g cold butter, in pieces
– 1½ tbsp thyme, plucked
– Pepper
– 2 egg yolks
FILLING
– 200 g cream cheese
– 100 g Sbrinz AOP, grated
– About 1 dl cream
– Whole herb leaves, e.g. basil, sage, oregano, parsley, tarragon
– 1 pastry cutter about 5 cm in diameter
– Baking paper for rolling out and for baking sheets
Preparation
DOUGH
Mix flour, salt and sugar together. Add butter and rub into a crumbly mixture. Add thyme and pepper. Add egg yolk, then bring dough together. Cover with cling film and put in fridge for at least 1 hour.
SHAPES
Roll out dough between 2 baking papers to a thickness of 3 mm. Place herb leaves about 5 cm apart on dough. Cover with baking paper and indent slightly. Cut out rounds about 5 cm in diameter. Place on lined baking sheets at a sufficient distance. Bring dough together again and cut out several rounds without herb topping. Place on prepared baking sheets. Let rounds sit for 30 mins in the fridge.
BAKING TIME
Bake 10–12 mins in a convection oven preheated to 160°C. Remove, let cool on a cake rack.
FILLING
Stir cream cheese until creamy, add Sbrinz and cream, and form into a spreadable mixture. Spread mixture on biscuit bottoms without herbs and cover with herb biscuits.
Serve quickly.
Tip: You can keep unfilled baked biscuits in a tin for several days. Store in a cool place, but not in the fridge. Spread herbs on dough in portions, as this makes it easier to estimate distances and minimises leftover dough.
