Pastry Bag Cheese Biscuits Recipe
Ingredients
| 1/4 lb. Emmenthaler cheese | ||
| Softened butter | 1/4 Pound | |
| Creme fraiche | 3 Tablespoon | |
| Generous pinch of salt | ||
| Generous pinch of cayenne pepper | ||
| Generous pinch of freshly grated nutmeg | ||
| Flour | 1 1/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Egg | 1 | |
| Egg yolk | 1 | |
| Poppy seeds | 1 Tablespoon | |
| Sesame seeds | 1 Tablespoon | |
| Pistachios | 1 Tablespoon, chopped | |
Directions
Grate the cheese very finely.
Cream the butter and blend with the cheese.
Mix the creme fraiche with the salt, cayenne pepper and nutmeg and stir into the butter and cheese a little at a time.
Sift the flour with the baking powder.
Stir 3 tablespoons into the butter mixture and beat in the egg.
Add the egg yolk, mix well and stir in half the remaining flour, then the other half.
Preheat the oven to 400°.
Grease a baking sheet with butter.
Press the batter from a pastry bag with a flower tip to make circles, straight lines and S shapes on the baking sheet.
Sprinkle with the poppy seeds, sesame seeds or chopped pistachios and bake 15 minutes on the middle rack of the oven until pale yellow.
Cream the butter and blend with the cheese.
Mix the creme fraiche with the salt, cayenne pepper and nutmeg and stir into the butter and cheese a little at a time.
Sift the flour with the baking powder.
Stir 3 tablespoons into the butter mixture and beat in the egg.
Add the egg yolk, mix well and stir in half the remaining flour, then the other half.
Preheat the oven to 400°.
Grease a baking sheet with butter.
Press the batter from a pastry bag with a flower tip to make circles, straight lines and S shapes on the baking sheet.
Sprinkle with the poppy seeds, sesame seeds or chopped pistachios and bake 15 minutes on the middle rack of the oven until pale yellow.
Chef
