Salty cookies


Made by:


2.5 dl
Mizo lactose-free milk (1.5%)
10 dkg
Mizo lactose-free butter
15 dkg
1 teaspoon
1 knife tip
ground pepper
4 pcs
10 dkg
Grated Mizo lactose-free Trappist cheese

on the top:



Bring the milk to a boil with the butter, reduce the heat to zero and mix in the flour mixed with salt and pepper. Stir the mass with rapid movements until it is completely homogeneous and separates from the side of the dish. Set aside to cool down, then mix in the eggs one by one, then the grated cheese.
Fill the dough into a decorating bag and press walnut size piles on a baking sheet lined with parchment paper. Spread the beaten egg yolk on the top and sprinkle with the grated cheese. Bake in an oven preheated to 180 degree C in 20-25 minutes until golden brown.