- 70 g Lustenberger 1862 aromatic and savory
- 3 tbsp. dried pink pepper
- 100 g flour
- 50 g corn starch
- 80 g butter
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 pinch of ground black pepper
- 3 egg yolks
These biscuits are well suited as a starter for a festive meal. Can be served with a salad of oranges and artichokes, with caramelised onions or chutney.
Finely grate the Lustenberger 1862 aromatic and savory cheese and crush the peppercorns in a mortar or grind it by using a pepper mill. Remove the butter from the refrigerator, it should be soft enough for mixing.
Preheat the oven to 160°C on convection setting.
Mix the flour, corn-starch, baking powder, salt and 1 teaspoon of the ground peppercorns in a bowl. Stir butter and cheese, add 2 egg yolks and 3 tablespoons of water and quickly knead to a smooth dough. Refrigerate for 15 minutes.
Now roll out the dough on a lightly floured surface 3 mm thick and punch out circles about 5 cm wide. Then place the cookies on a baking sheet lined with parchment paper.
Mix 1 egg yolk with 1 tablespoon water and spread over the biscuits. Sprinkle the biscuits with the remaining ground pink peppercorns and bake in the centre of the oven 12 - 14 minutes until golden brown.