I first came across this recipe from Marieke’s Maison Dorré Trifles. It has never occurred to me that cheese cookies can be so simple to make, yet so wonderfully light and fragrant. I added chopped oregano to lend some aroma to these cookies, but this recipe should be versatile enough for other additions like poppy seeds, or even paprika!
This is my version of these Cheese Cookies:
50 grams cold butter, cut into cubes
50 grams Parmesan cheese*, grated
60 grams all-purpose flour
Freshly grated black pepper
One to two sprigs oregano, chopped
1 egg yolk
Whole oregano leaves for decoration(optional)
1 egg yolk mixed with 1 tsp water - for glazing
1) Whisk together cheese, flour, black pepper and chopped oregano in a bowl
2) Rub butter into flour mixture using your fingertips, two knifes or a pastry blender until mixture resembles small peas.
3) Add in egg yolk to bind the mixture together, and knead gently 3-4 times.
Wrap mixture in cling wrap and refrigerate for 30 mins
4) Lightly flour work surface and rolling pin. Roll out dough to about 0.5 cm and cut into your desired shapes.
5) Place on a lined baking tray. Place one oregano leave on top and egg wash the surface.
6) Bake in a pre-heated 200C for about 15 mins or so, or until light golden brown. Cool and munch away!
*Do use good quality cheese and butter for this recipe. After all, these two are what make up these cookies. I used Parmigiano Reggiano, which imparted a fantastic flavour to the cookies.