French Market Recipe 2025 32
Biscuits sales au Comte
Comte cheese biscuits
Ingredients for about 14 biscuits
- 300gr Elle et Vire salted butter
- 300gr plain flour
- 300gr Comte or Gruyere
- ½ teaspoon Edmond Fallot Dijon mustard
- 50g sesame seeds
- Pinch of fleur du Sel from Camargue
- Freshly ground black pepper
Directions:
- The butter should be at room temperature before you start
- Grate the cheese finely
- Mix the cheese, flour, butter, mustard, salt and pepper in a bowl until the dough is a firm texture
- Shape the mixture into a long, log shape about the circumference of the biscuits
- Wrap the log in cling wrap, then wrap in foil.
- Chill in the freezer.
- Preheat the oven to 220C degrees.
- Remove the log from the freezer when well chilled
- Remove the wrapping and slice the dough in biscuit shaped rounds about 3cm thick
- Sprinkle the top of each round with sesame seeds.
- Place the rounds on a non-stick baking tray and cook for 6 minutes in oven
- Check the biscuits, they should be golden in colour, if they look too pale replace in oven for 2 or 3 minutes, be careful they do not get too brown.
- Remove from oven and cool on a wire rack.
- If you have any cooked biscuits leftover, keep them in an airtight container
Serve these biscuits as an aperitif with a glass of Louis Latour Chardonnay available at our French Market shop or order online at www.frenchmarket.co.za and we will deliver to your door. Acknowledgement for this recipe goes to my sister Julia, she makes the best ones.
Bon Appétit