Comte tastes like brown butter, roasted nuts, fruit and sweet spices. Serve these biscuits as part of a Christmas cheeseboard or eat them on their own as a quick snack.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 36 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 79 |
| Fat | 5g |
| Saturates | 3g |
| Protein | 2g |
| Carbs | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4, and line a large baking sheet with baking paper.
Finely grate the Comté cheese.
Place the flour, corn flour, 120g of cheese and salt in the bowl of a food processor and blitz until combined.
Add the cold cubed butter then process until the mixture resembles fine breadcrumbs.
Add 3 tbsp of za’atar and the milk and process until a dough forms.
Shape the dough into a disc and cover with cling film. Refrigerate the dough for 10-15 minutes or until firm.
Place the dough between two pieces of baking paper and roll out to 5mm thick.
Using a cookie cutter of your choice cut out desired shapes.
Arrange the biscuits on the prepared baking sheet at least 2cm apart from one another.
In a small mixing bowl combine the remaining 50g of cheese and 1 tbsp of za’atar.
Sprinkle the cheese mixture over the biscuit dough.
Bake for 15-20 minutes or until golden brown.
Store in an airtight container for up to one week.
