Mix together Chavroux fresh goat’s cheese with the sugar. Add the melted butter and mix again until smooth. Add the whole egg and finally the lemon thyme, mix well.
Sift the plain flour, baking powder and bicarbonate of soda into a mixing bowl. Place all hazelnuts on a chopping board and smash them using a saucepan. Incorporate the rest of the ingredients and form a dough.
Place your dough in the fridge, let it rest for 45 minutes.
Set your oven at 175°C. Roll cookies out into flat circles and bake on parchment paper for ten to twelve minutes.
Let them cool on a cooling rack, sprinkle caster sugar on top and then shake it off. Enjoy!
Method
INGREDIENTS
100g Chavroux Pyramid
½ tspn baking powder
¼ tspn bicarbonate of soda
60g butter, melted
340g caster sugar
350g plain flour
75g hazelnuts
1 tspn table salt
1 whole egg
8 sprigs lemon thyme
View Method
Recipe Method
Mix together Chavroux fresh goat’s cheese with the sugar. Add the melted butter and mix again until smooth. Add the whole egg and finally the lemon thyme, mix well.
Sift the plain flour, baking powder and bicarbonate of soda into a mixing bowl. Place all hazelnuts on a chopping board and smash them using a saucepan. Incorporate the rest of the ingredients and form a dough.
Place your dough in the fridge, let it rest for 45 minutes.
Set your oven at 175°C. Roll cookies out into flat circles and bake on parchment paper for ten to twelve minutes.
Let them cool on a cooling rack, sprinkle caster sugar on top and then shake it off. Enjoy!
