Flower Cookies
Ingredients
| 60 g | Emmental cheese (grated) |
|---|---|
| 125 g | all-purpose flour |
| 60 g | Butter |
| 60 g | Sour cream |
| 1 | protein |
| 1 TL | rosemary |
| 1 handful | edible flowers |
| salt and pepper |
Preparation
Step 1:
Preheat the oven to 140°C fan-forced.
Step 2:
Put flour, butter, sour cream, freshly grated Emmental cheese, rosemary, salt and pepper into a bowl.
Step 3:
First knead everything with the dough hook and then with your hands to form a smooth dough.
Step 4:
Refrigerate the dough for about 30 minutes.
Step 5:
Then roll it out on a lightly floured work surface into a piece of dough about 2 cm thick.
Step 6:
Cut out small cookies using a cookie cutter of your choice and place the cookies on a baking sheet lined with baking paper.
Step 7:
Coat them thinly with egg white and place an edible flower on each one.
Step 8:
Bake the cookies for about 20 minutes, until they are lightly golden brown.
