160 g plain flour
100 g iced butter, cubed
120 g Gruyere from Crete
1 tbsp dry thyme
1 egg yolk
Cold water
Pepper to taste
Coarse salt
Place the flour and butter in a large bowl and blend until the mixture resembles breadcrumbs. Add the grated Gruyere and the thyme and knead well. Pour in the egg yolk whipped with 1 tbsp cold water and stir until well combined. Cut the dough into walnut-sized pieces and shape sticks the size of a small finger
Place them on a tin lined with parchment, brush with water, sprinkle evenly with coarse salt and bake for 12 minutes until crisp and golden. .
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