Spicy biscuits

Name: Spicy biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 70
Ingredients: 150 g grated lactose-free Emmental; 2 TEASPOONS Mustard; 1 egg (size M); 300 g Flour; 7-10 Tbsp Salt; 200 g lactose-free soft butter; 75 g Walnut kernels; 3 TABLESPOONS Seed of aniseed; 1 TABLESPOON dried basil; 1 TABLESPOON dried oregano; 7-10 Tbsp Cling film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 70

150 g grated lactose-free Emmental
2 TEASPOONS Mustard
1 egg (size M)
300 g Flour
7-10 Tbsp Salt
200 g lactose-free soft butter
75 g Walnut kernels
3 TABLESPOONS Seed of aniseed
1 TABLESPOON dried basil
1 TABLESPOON dried oregano
7-10 Tbsp Cling film
baking paper

Directions

1
Knead cheese, mustard, egg, flour, salt and butter with the dough hooks of the hand mixer. Halve the dough. Knead walnuts and one half of the dough. Form dough into a roll (approx. 3 cm Ø), wrap in foil and chill for at least 1 hour. Knead remaining dough, aniseed, basil, oregano, form into a roll, wrap in foil and chill for at least 1 hour
2
Cut the cookie rolls into approx. 35 slices each and distribute them on two baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes one after the other. Let the biscuits cool down on the baking trays and arrange them. Lactose-free Tzatziki tastes great with them
3
waiting time approx. 2 hours