Recipes

Slow-roasted Tomato and Chorizo Cookies

4 pers.
15 min
10 min
Slow-roasted Tomato and Chorizo Cookies

Ingredients for :

4 people
Unsalted Moulded Butter
40 g Unsalted Moulded Butter
Flour
75 g Flour
Parmesan
30 g Parmesan
Egg
1 Unit Egg
Salt
1 Pinch Salt
Baking powder
1 Bag Baking powder
Almond powder
1 g Almond powder
Slow-roasted tomato
15 g Slow-roasted tomatoes
Chorizo
20 Slices Chorizos
Oregano
2 g Oregano

Method :

  1. Preheat oven to 210°C (Gas Mark 7). Remove Unsalted Moulded Butter from refrigerator 1 hour ahead of time.
  2. For cookie batter, cut chorizo and sun-dried tomatoes into small pieces. Grate Parmesan cheese. Mix together flour, ground almonds, baking powder, salt and Parmesan cheese. Fold in the softened butter, egg and remaining ingredients. Mix together until smooth.
  3. To make the cookies, roll a tablespoon of batter into a ball, place on a non-stick baking sheet and lightly flatten to make 4-5 cm circles, make sure they do not touch each other. Bake approximately 10 minutes.
  4. Remove cookies from oven and place on a rack. Enjoy.

Paysan Breton tip

Make the cookies the same size for more even baking and place baking sheet in refrigerator to prevent batter from spreading.

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