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180 grams unsalted butter, room temperature
225 grams extra sharp cheddar, grated
2 teaspoons fresh rosemary, finely chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
240 grams all-purpose flour, plus extra
After all the sweet treats that come with Christmas, we're making some delicious savory snacks on the way to New Year's Eve. This is a real winter favorite of our little monsters: cheddar holly leaves. They help cut out the cookies; it's so much fun with a little push out cutter ;))) And thenthey just have to just wait until they come out of the oven. Mmm, delicious!
How to make cheddar holly leaves
Put the butter and Cheddar in a mixing bowl.
Mix it until well combined on medium high speed..
Grind the sea salt and pepper over it and fold it in.
Cut the fresh rosemary leaves very finely.
Fold the rosemary into the mixture.
Add the flour gradually to the mixture.
Mix it into the cheese mixture.
Keep mixing until all the flour is used up..
Add the water and mix for 30 seconds.
Knead the dough very briefly by hand.
Line the baking trays with waxed paper
Cut the holly leaves out of the dough.
Place the tray for minimal 1 hour in the fridge.
Preheat the oven to 190°C
Then transfer the biscuits to a wire rack to cool completely.
Place the holly leaves on a nice platter to serve.
Preferably bake these cheese cookies on New Year's Eve, that's when they taste their best!