For an aperitif, preparing small salty biscuits yourself will guarantee a big hit with your guests. To do this, just change the “mess” recipe for sweet shortbread – flour, butter, sugar – in the last places with salt. These can be feta herbs and spices, as shown below, as well as mimolette, Comté, Parmesan, bacon or Italian guanciale dried in the oven and turned into flour. Nothing prevents you from giving a little extra dough, making two or three types.
Duration: 1 hour
Ingredients about twenty gold squares
– 120 g flour
– 1 egg yolk
– 100 g of feta
– 80 g soft salted butter
– 3 sprigs of rosemary
– 3 pinches of dried thyme
-2 c. to s. liquid honey
1. Soft bread
Sprinkle well with rosemary leaves.
Cut the feta and mix it with softened butter, egg yolk, rosemary, pepper and flour. Mix gently to combine the ingredients well, but not too long.
Make a sausage about 17 to 20 cm. Cover and refrigerate for 30 minutes to 1 hour to firm up.
3. Beautiful golden rings
Preheat the oven to 180°C.
Cut the sausage into slices 1 cm thick. Place on a parchment-lined baking sheet.
Brush the top of the shortbread with honey, sprinkle with a little thyme and bake for 15 minutes.
Leave to cool on a rack and serve with the Moors because we really deserved it and we’re sure it’s still summer!