Aunt Nana’s ‘sweet and sour’ grape and cheese cookies
In the land of salted butter caramel, anything goes, so we’re having a bit of fun and you won’t be disappointed by this surprising mix for a crunchy cookie for your “11am or 4pm snack”.
120g grated emmental cheese (or other according to your taste)
8g bicarbonate of soda (1 teaspoon)
400g t55 flour
2 egg whites
10g coarse salt
Flat-bottomed glass or fun seal to sign your cookies
Mix the flour, sugar and bicarbonate of soda
Add the egg whites and mix (in a food processor if you have one)
Melt the butter and add it to the mixture while continuing to mix, then add the 5cl of milk so that the dough has a nice homogeneous consistency.
Add the grated cheese and the grapes, continue to knead a little.
Preheat the oven to 180 degrees
Spoon the dough into small balls of 3-4cm in diameter, not too big to be able to multiply them on the baking sheet and brown them evenly in the oven.
Place them on baking paper and cover with a second sheet.
Press down with a glass bottom to make round, flat cookies of about 5mm (the softer the better, the less crisp they will be)
Put the whole thing in the oven and watch it cook. There is no rule, they cook quite quickly and depends on your oven, when they are a nice golden to brown colour, let them cool down by opening the oven so they can dry.
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