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”.
Ingredients
- 80g sultanas
- 120g grated emmental cheese (or other according to your taste)
- 8g bicarbonate of soda (1 teaspoon)
- 180g sugar
- 400g t55 flour
- 2 egg whites
- 150g butter
- 10g coarse salt
- 5cl milk
Accessories
- Greaseproof paper
- Flat-bottomed glass or fun seal to sign your cookies
Recipe
- 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.
- Store in your pretty cookie jar.
