- 100 g Lustenberger 1862 sweet and nutty
- 250 g chestnut flour
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. salt
- 1 sprig of rosemary
- 125 g butter
- 1 egg
The chestnut-cheese biscuits are very brown due to the chestnut flour, so don’t be surprised at the colour after baking. Thyme or herbes de Provence can be used in place of rosemary.
Finely grate the Lustenberger 1862 sweet and nutty cheese and finely chop the rosemary.
Add the butter in pieces to the flour and mix until it is a crumbly dough. Now add the grated cheese, salt, pepper, the chopped rosemary and egg and knead quickly into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 180°C on convection setting.
Roll out the dough onto a lightly floured surface 3 mm thick and punch out with a round, 4 cm wide cutter. Place the chestnut-cheese biscuits on a baking sheet lined with baking parchment and bake them in centre of the oven for 10 minutes.