Here is my friend Agnes' recipe, I love it when she comes home with her little basket full of good shortbread to enjoy as an aperitif under the arbour.
For about 33 shortbreads
Preparation time: 5 minutes
Rest: 30 minutes
Cooking Time: 12 minutes
- 100 g butter 1/2 salt at room temperature
- 130 g county cheese
- 150 g flour
- 1 tsp Provence herbs
- Pepper (mixed berries)
In a food processor: Mix all the ingredients using already grated comté cheese and especially a soft butter which is the main binder in this paste.
Film the dough and let stand in the refrigerator for at least 30 minutes.
Preheat the oven to 180° C.
Cut the puddings into slices of about 0.5 cm using a knife or a dough cutter.
Place each serving on 2 baking sheets covered with parchment paper or on a silicone baking mat.
Slide in the oven for 12 minutes in the rotary heat position, if you have one on your oven. The temperature and cooking time are identical and depend on each individual oven.
You can prepare your puddings in advance and place them in the freezer.
After baking, the shortbread should preferably be kept in a tin can to preserve its "crunchiness".