Mary Miso - Recipes for every day - Cookbooks
Cookies:
125g parmesan cheese
100g unsalted butter
120g plain flour
3g salt
1 pinch of sugar
2g baking powder
4 egg yolks
2 table spoons poppy seeds
2 table spoons sesame seeds
Filling:
100g goat cream cheese
100g cream cheese
4 table spoons milk
100g cooked beetroot, finely diced
salt and pepper
Cookies:
In a bowl mix parmesan cheese and butter. Add flour, salt, sugar and baking powder. Add egg yolk and knead to a dough. Press dough flat, wrap into cling film and let rest 1 hour in the fridge.
Dust flour onto the working surface and roll dough to 4mm thickness. Cut out round cookies with 5cm diameter. Add cookies on a baking try covered with baking paper, brush with a little water and sprinkle with poppy and sesame seeds. Let rest in the fridge for another 30 minutes.
Preheat oven to 180°C. Bake cookies 7-8 minutes. Let cool down.
Filling:
Mix goat cream cheese, cream cheese and milk. Add beetroot dices and mix well. Season with salt and pepper. Use a piping bag to put filling on half of the cookies. Cover with the other half.
