Camembert and Thyme Shortbread

You can never have too much cheese in your life. But in one case recently, after attending a Le Rustique event, I did have a little too much cheese emitting a rather fragrant smell from the fridge. So I found this recipe for little savoury snacks to use up some of the camembert. Teamed with a little thyme, these little biscuits are perfect for any time of the day.



Ingredients
1/2 Le Rustique Camembert
1 Egg yolk
40ml Olive oil
1 bouquet fresh thyme
1 tbsp Poppy seeds
100g Flour
Salt and pepper
 
Method
 
Cut up the Camembert and place the pieces in the mixer bowl with the egg yolk, olive oil and thyme. Lightly season with salt and pepper. Blend until the mixture is smooth.
Pour the mixture into a mixing bowl and add in the poppy seeds. Add the flour and knead by hand until the mixture forms a ball.
Roll the dough into a roll and wrap in cling film. Keep chilled for 2 hours.
Preheat oven to 180°C. Cut the roll into 8mm rounds and place these on a baking sheet covered with greaseproof paper.
Bake for around 15 mins. After removing from the oven, allow the shortbread to cool on a cake rack before serving.
Tip: you can use sesame seeds instead of poppy seeds if you prefer. 

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