Entremont Raclette cookie
- 150g flour
- 100g soft butter
- 150g Raclette cheese
- 1 egg
- 1 tsp fennel seeds
- 1 tsp sunflower seeds
- 1 tsp flax seeds
- Salt and pepper
Cut the Raclette cheese into small cubes, lightly flour them, and put them in the freezer.
In a bowl, mix the flour and seeds and season. Rub in the butter. Once rubbed in, add the cubes of Raclette cheese, stir, and add the egg. Form a ball with the dough and knead lightly until homogeneous.
Roll out the dough into a 1 cm thick rectangle. Pre-cut squares like a chocolate bar.
Bake for 20 minutes at 180°C until the cookie is golden brown. Serve warm and eat with friends!
Photo credit: Stéphanie Iguna@Geekandfood