CHEESE BISCUITS
- 200 g Smiltene Piens cheese, sliced, room temperature
- 300 g cold butter
- 300 g wheat flour, highest quality
- 7 g sea salt
- 100 ml cold water
- 25 ml cold milk
- 1 tsp chopped rosemary
- a small handful of chopped basil
Put the flour and salt to the bowl and mix. Add the butter grated on a coarse grater. Fold in the flour, leaving butter pieces of different sizes. Add the water and milk. Knead the dough so that it holds together. Add extra water if necessary. Wrap in cling film and refrigerate for 1h.
Roll out a rectangle of 20 x 40 cm with the shortest edge towards you. Roll gently without pressing. Fold the middle part over the outer third. Then fold over the remaining third. Turn the dough 90 degrees so that it is again longitudinal to you. Roll out a 20 x 40 cm oblong shape. Fold again as before. Wrap in cling film and refrigerate for 30 minutes. It sounds more complicated than it is.
Preheat the oven to 200 degrees. Line two pans with baking paper. Divide the dough in two and roll out the first part. Place the cheese slices on one half and fold the other half over. Roll out the dough a little more, pressing lightly, and then roll tightly to form a sausage shape. Cut into 7 mm pieces, place on the pan, hiding the tip of the dough under the biscuit. Bake right away or add pecans, walnuts, cedar nuts or sesame seeds. Bake for about 15 – 18 minutes until golden. Remove and cool slightly. The ingredients in the recipe yield about 40 biscuits.
