SHORTBREAD COOKIES WITH PECORINO ROMANO
The protagonist of this recipe: Pecorino Romano PDO
Ingredients
6 people- Sugar 50 g
- Egg yolks 2
- Flour 60 g
- Grated Pecorino Romano PDO 60 g
- Melted butter 30 g
- Yeast 15 g
Method
To make shortbread cookies, knead the flour with butter, eggs and sugar.
Add the Pecorino Romano and yeast.
Transfer the dough to the work surface and knead it well until it shapes a pat.
Line the pat with transparent cling film and let it rest for 15 minutes. In the meantime, bring the oven to 160°.
Roll out the pastry until it reaches a thickness of about 2/3 mm and make circles with a biscuit cup.
Arrange the cheese biscuits on the baking tray lined with parchment paper and bake for 15 min.
Once cooked, cool the salted shortbread biscuits on a serving plate and serve them for a fanciful appetizer.
RECIPE BY: Luisa Bayre and her staff
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