Gruyère France shortbread
Ingredients to make 30 shortbread biscuits
- 150g flour
- 150g butter
- 100g grated Entremont Gruyère France
- 1 egg
- 2 tbsp blue poppy seeds
Put the flour, grated Entremont Gruyère France, cubes of butter, poppy seeds, and a pinch of salt in a bowl.
Rub in the butter, then add the egg. Pat into a compact ball and put in the fridge for at least 15 min.
Roll out the dough to 4-5 mm thick and cut out 5cm circles using a pastry cutter. Place them on a baking tray.
Cook in the oven at 180°C for 15 min. Leave to cool on a wire rack.
Photo Credits: Valérie Szewczyk