Munster and cumin cookies
Ingredients
-
70 + 20g of Munster Ermitage
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100g of wheat flour
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1 heaped teaspoon of cumin
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A few sprigs of fresh thyme
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1 teaspoon of baking powder
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40g of butter
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1 tablespoon of oatmeal
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1 egg
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Salt
-
Pepper
Preparation
- Preheat the oven to 200°C.
- Grind the cumin seeds with a pestle. Mix with flour, yeast, oatmeal, fresh thyme leaves and season.
- Add the soft butter and the beaten egg. Mix into a smooth, homogeneous paste.
- Cut 70g of Munster cheese into cubes and add to the mixture.
- Line a baking tray with baking paper, then add balls of dough the size of a large walnut. Flatten slightly and place the remaining Munster cheese cubes on top of each cookie. Bake for 20 minutes and cool on a wire rack.
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