Shortbread Biscuits with Appenzeller and Rosemary
Cheese biscuits—we love them! These shortbread biscuits are cheese biscuits based on a Swiss recipe, made with Swiss cheese! The rosemary and chili powder make them a favorite on the drinks platter. Another bonus: they’re ready in no time.
How to make shortbread biscuits with Appenzeller and rosemary
Mix the flour, salt, pepper, chili powder, Appenzeller and rosemary in a bowl. Add the butter. Mix well and shape into a ball of dough. Wrap the ball in cling film and chill for 30 minutes.
Preheat the oven to 175 degrees. Roll out the dough between two sheets of baking paper into a disc 5 millimeters thick. Use a cookie cutter to cut out discs approximately 4 centimeters in diameter. Divide the biscuits over a baking tray lined with baking paper.
Bake in the oven for 15 to 20 minutes.
Recipe: Cheese from Switzerland
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