- Shred the cheese using the larger holes of a grater
- Beat the cheese, butter, black pepper, salt and thyme with a hand-held beater in medium speed.
- Add the flour and beat everything together again.
- Knead a little till everything comes together. Do not over-knead the dough.
- Cover the dough with a cling and let it rest for 20-30 minutes.
- Remove the cling and place the dough on a surface lightly dusted with flour.
- Use a rolling pin to roll the dough into 1/4 inch thickness. The dough will break as you roll it, so try to roll slowly and apply equal pressure as you roll.
- Then cut the rolled dough into round shapes. I used a cookie cutter and cut circles of around 2 inches diameter.
- Transfer cut cookies to a baking sheet. Gather the remaining dough and roll again to cut more cookies.
- Place cookies on the prepared baking sheet lined with parchment paper, with little space between each cookie.
- Preheat oven to 350°F.
- Bake the cookies at 350°F for 12-14 minutes. Cool to room temperature and serve!
CHEESE AND THYME COOKIES RECIPE
By Bhoomika Choudhury
Jan, 19th
630
Servings
7 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- White cheddar chesse 3/4
- Salted butter 1/2
- Cracked black pepper 3/4
- Fresh thyme leaves 2 tbsp
- Salt 1/4
- Flour 1 1/4
Instructions
Notes/Tips
Bake it for 10-12 for soft cookies and bake for 15-20 minutes for crispy and hard ones. Every oven is different. So you have to see how these cookies behave in your oven.
