Appetizer Brie Shortbread Biscuits

4 pers.

30 min

10 min

1 hr

For a dozen shortbread biscuits

250 g Red Label Brie

Slightly Salted Moulded Butter Paysan Breton

100 g Slightly Salted Moulded Butter

150 g Flour

100 g Corn flour

2 Units Eggs

Pinches Pepper

1 g Cumin seed

1 Teaspoon Espelette pepper

1 Sprig Chives

In a stand mixer, mix the flours with the butter until the mixture resembles breadcrumbs. Add eggs and beat 20 sec to form a ball of dough. Refrigerate 1hr.
Preheat oven to 210°C (Gas Mark 7-8).
Cut Brie into thin slices lengthwise.
Roll dough onto a floured work surface and cut in two equal parts.
On the first part, spread slices of brie.
Completely cover with the other half of the dough.
Flatten with a rolling pin so the cheese melts inside the dough during baking.
Using a pastry cutter, cut 6-8 cm circles and place on a baking sheet lined with greaseproof paper.
Sprinkle spices on biscuits before placing in oven for 10-12 minutes.
The biscuits will be slightly golden brown and soft when cooked.

The shape of the biscuits depends on the pastry cutter used, you can therefore vary the shapes based on your desires; more playful for children, or bigger shapes for food lovers!