The idea was to bake scones, since I had some buttermilk in the fridge....but the result is soft biscuits.
These are not sweet gooey cookies, but soft cheesy ones, perfect for a snack or to serve with tea.
Cheesy cookies
150g flour , plus a little more for dusting
50g brioche flour mix
40g butter
25g young firm goat cheese finely chopped
30g grated parmesan cheese (parmigiano reggiano), plus extra for topping
25g testun ocelli al barolo finely chopped
160ml buttermilk (Karnemelk)
1 tbsp extra virgin olive oil, plus extra for topping
1/4 tsp Dijon mustard
1 tsp ruby porto
Place all the ingredients in a large bowl and rubber together (if it feels like it might be too soft, add a little more flour) then bring together to make a soft dough.
Lightly dust the surface with a little flour, roll out the dough to a thickness of approximately 2cm. Using a 5cm plain cutter stamp out the cookies.
Transfer to baking sheet, brush the top with a little more olive oil and grated cheese, then bake for 15-20 mins in a warm oven at 200-220c until golden.
These are not sweet gooey cookies, but soft cheesy ones, perfect for a snack or to serve with tea.
Cheesy cookies
150g flour , plus a little more for dusting
50g brioche flour mix
40g butter
25g young firm goat cheese finely chopped
30g grated parmesan cheese (parmigiano reggiano), plus extra for topping
25g testun ocelli al barolo finely chopped
160ml buttermilk (Karnemelk)
1 tbsp extra virgin olive oil, plus extra for topping
1/4 tsp Dijon mustard
1 tsp ruby porto
Place all the ingredients in a large bowl and rubber together (if it feels like it might be too soft, add a little more flour) then bring together to make a soft dough.
Lightly dust the surface with a little flour, roll out the dough to a thickness of approximately 2cm. Using a 5cm plain cutter stamp out the cookies.
Transfer to baking sheet, brush the top with a little more olive oil and grated cheese, then bake for 15-20 mins in a warm oven at 200-220c until golden.
Serve warm.
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