We start the week softly with the first recipe our Valentine's day focus. Until February 14, I will give you recipes to seduce your Valentine (e) this year. You choose how to conquer her/him… Let's start with romantic appetizers to whip up your appetite!

Shortbread with cumin and parmesan and cream cheese-poppy filling

Serves 4

Prep: 15mn (shortbread) 20mn (insertion of the filling)
Cooling: 1h 1h
Cooking: 15min

- 200g wholemeal flour
- 70g grated Parmesan cheese
- 1 pinch of salt
- 65g salted butter at room temperature
- 2 tbsps olive oil
- 1 egg, beaten
- 3 tablespoons milk
- 3 turns of the pepper mill
- 2 tablespoons cumin seeds

Filling:
- 100g cream cheese with herbs
- 1 tablespoon cream
- pepper
- poppy seeds

Prepare shortbread: In your mixer or in a bowl with a wooden spoon, mix whole wheat flour, grated Parmesan, a pinch of salt, 3 turns of pepper mill and 2 tablespoons cumin. Add the salted butter at room temperature in small pieces, mix until the dough is slightly crumbly. Then add the beaten egg, olive oil and milk and mix until dough is soft but not too sticky (if it is too sticky add a little flour, if it is too dry add a little milk). Form a ball, wrap with plastic wrap and refrigerate for 1 hour.

After one hour, remove dough from refrigerator and let stand 10 minutes at room temperature before spreading. Pre-heat the oven to 180°C/Gas 4.

On a lightly floured wooden board, roll dough to 5mm with a rolling pin. Using a heart cookie cutter, cut out biscuits and place on a silicone sheet placed on the oven rack or on a sheet of baking paper placed on a baking tray.

Bake the shortbread for 15 minutes at 180 °. Remove the shortbread as they begin to brown (although check depending on your oven as it is important that they are not overdone) and cool on cake rack.

Prepare the cream cheese mixture: In a bowl, combine the cream cheese with herbs and a tablespoon of cream . Pepper to taste (I personally add much pepper to flavor fresh cheese). Pour 3-4 tablespoons of poppy seeds in a small bowl if possible.

Assemble the shortcakes: With a knife or spoon, spread a dab of cream cheese mixture on a shortbread, cover with a second shortbread, gently squeeze to distribute the cheese (it should be almost beyond the edges) then scrape the excess with a knife. Roll the shortbread on the plate containing poppy seeds so it sticks to the cream cheese. Repeat until all biscuits are assembled. Refrigerate in foil until ready to serve.

You can make the cookies the day before and fill them the day you serve. If you're in a hurry, you can use only the cookies and serve the cream cheese in a bowl for dipping.

If like me you do not have a cookie cutter shaped like a heart of the right size, you can cut out a heart shape out of paper and place on dough and cut each shortbread biscuits with accordingly. But beware, it takes much longer!

Copyright Photo: Astrid Templar - Stylist: Anne-Sophie Rischard

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