Appetizer for 24

Comte Rosemary Shortbread

Name: Comte Rosemary Shortbread
Total time: 38 min
Yield: 24 servings
Cuisine: French
Ingredients: 200 g unsalted butter cut into cubes; 200 g plain flour plus extra for dusting (optional); 50 g cornflour; 3 sprigs rosemary leaves picked and finely chopped; 130 g comté cheese finely grated

Buttery shortbread combines grated Comte cheese and rosemary before baking into crisp savory rounds.

$0.21per serving $

38 minstart to table

24servings

French Vegetarian Budget Appetizers Side dishes Snacks Back to school

Ingredients

200 g unsalted butter cut into cubes
200 g plain flour plus extra for dusting (optional)
50 g cornflour
3 sprigs rosemary leaves picked and finely chopped
130 g comté cheese finely grated

Steps

Heat the oven to 350 F and line a baking sheet with oil or baking paper.
Mix the butter, flour, cornflour, rosemary, and cheese in a bowl until a dough forms.
Roll the dough on a lightly floured surface to 1/2-inch thickness.
Cut out 24 pieces and place them on the baking sheet.
Bake for 18 to 22 minutes, until the edges are lightly golden.