Roquefort-Parmesan-Shortbread

Name: Roquefort-Parmesan-Shortbread
Cook time: 40 min
Total time: 40 min
Yield: 30
Ingredients: 100 g Roquefort cheese; 50 g Parmesan cheese; 85 g soft butter; 225 g Flour; 2 Egg yolk (size M); 2 TABLESPOONS Caraway seed; 7-10 Tbsp Cling film; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 30

100 g Roquefort cheese
50 g Parmesan cheese
85 g soft butter
225 g Flour
2 Egg yolk (size M)
2 TABLESPOONS Caraway seed
7-10 Tbsp Cling film
baking paper

Directions

1
Remove Roquefort from the refrigerator about 30 minutes before processing. Finely grate the Parmesan cheese. Knead butter, flour, Roquefort, 30 g Parmesan and egg yolks first with the dough hooks of the hand mixer, then with your hands to a short pastry.
2
Form the dough into a roll about 30 cm long, roll in caraway, wrap in foil and chill for at least 30 minutes.
3
Cut the roll into approx. 1 cm thick slices. Put the slices on a baking tray covered with baking paper and sprinkle with the rest of the Parmesan cheese. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
4
manufacturer) Bake for 20-25 minutes. Remove and let cool on a cake rack.