At a dinner hosted by Deborah and Pek, I happily nibbled the little crackers they served for the aperitif. I was going to ask them the source of these cookies when Amelie said she had prepared them. I told him directly tapped the recipe, I published today in the hope that this will encourage him to start his own blog! She called the recipe cookies with Parmesan and small seeds, I prefer shortbread because it has more consistency, I hope she will forgive me… It's MiniCook who tested the recipe and has prepared these delicious and golden savory pastries for an evening snack.
Parmesan shortbread with Amelie's small seeds
For about 30 Shortbread
- 115gr plain flour
- 30g rolled oats
- ½ teaspoon baking powder
- 35gr grated cheese
- 35gr Parmesan
- 75gr soft butter
- 2 tablespoons of seeds "mixture of baker" grocery Markal (flax, poppy, sesame, sunflower)
- 1 egg
In a bowl, Mix all the ingredients one after the other in the following order to form a dough ball.
Let the dough rest in refrigerator for at least one hour.
Pre-heat the oven to 180°C/Gas 4. Shape dough into small balls and flatten with the back of a spoon and place them on a sheet of baking paper on a baking tray. Bake at 180 ° for 15/20mn.