Roquefort cheese cookies
Soft tender roquefort crisps for any occasion
why Roquefort cheese cookies really works
The combination of blue cheese and butter creates an umami taste you really can't put your finger on. Ask your guests to guess the ingredients, and chances are they won't spot the Roquefort. Another great kick in these Roquefort cheese cookies is the sesame and nigella seeds blend — it adds a bit of a sour note and a great extra texture with the seeds popping in your mouth.
Roquefort cheese cookies guidelines
Making the cookies isn't a difficult task, but there are a few basic stages to keep in mind.- Keep your butter softened at room temperature — don't melt it in the microwave. That'll result in a stiff cookie, and we're going for a soft, grainy, melt-in-your-mouth texture.
- Don't skip the refrigeration stage. Shaping them on the spot is almost impossible — this dough is very sticky.
- Fast baking is key. Even if you think they need more color, take them out after a maximum of 20 minutes.
Method
- 1
mixing all ingredients· 20 minutes
Set a stand mixer with the paddle attachment. Mix Roquefort cheese with butter into a smooth paste, add salt sift flour inside and mix for another minute. Divide dough into two, roll each part into long tight shaped tubes and refrigerate for 2 hours or 1 hour in the freezer.
- 2
finishing and baking· 20 minutes
preheat oven into 160°c (320°F). mix egg in a bowl and spread Nigella and sesame seeds on a flat surface. take dough tubes out of the fridge, rub with egg and roll over the seeds mix. cut tubes into 2 cm size and place in the pan with 2 cm between each cookie to avoid sticking. bake until golden and set 5 minutes to cool.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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