Cheese – parsley – coins

Ingredients for 1 servings:

• 170 g butter, soft
• ¾ tsp salt
• ½ tsp black pepper, ground
• ½ tsp sweet paprika powder
• 225 g Cheddar cheese, hot, finely grated
• 5 g parsley, dried
• 300 g wheat flour

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

fine, savory biscuits

Mix the softened butter with the salt, pepper, and paprika. Stir in the cheese and dried parsley. Add the flour and knead by hand to form a shortcrust pastry. Remove the pastry from the bowl, knead thoroughly again, and divide into two equal pieces. Shape these into 20cm long rolls and wrap each one in cling film. Refrigerate for at least 2 hours. Preheat the oven to 180°C and line a baking sheet with baking paper. Cut the rolls into 1.5cm thick slices and place them on the prepared baking sheet. Bake in the oven for about 15 minutes, or until lightly browned. Remove from the oven and let cool completely on a wire rack. They taste best fresh, as a snack, or with a nice glass of wine. We don’t recommend using fresh parsley here, as it would overpower the flavor. These are cheesecakes, and the flavor should be the main ingredient. What you can do is use dried chives instead of dried parsley. Personally, I prefer them with parsley.