Food pairings and recipes
Savory parmesan cookies
Preparation
30 min
Difficulty
Medium
Simple and quick to make, these savory parmesan cookies are very pretty canapés decorated with a soft mousse, perfect to enjoy atcocktail hour or as an appetizer for a festive lunch or dinner.
Ingredients
dose for 9 cookies
For the cookies
- 150 g of flour
- 25 g of potato starch
- 60 g of grated parmesan cheese
- 25 g of soft butter
- 1 egg
- 100 ml of milk
For the avocado mousse
- 250 g of ripe avocado pulp
- 125 ml of unsweetened whipped cream
- lemon juice
- halls
- pink pepper
Parmesan savory cookies are tasty cheese cookies that can be prepared for an appetizer or brought to the table as an entrée.
Crisp and tasty, they are garnished with a delicate avocado mousse that makes them very pretty, almost like small pastries, and can be served on the side if you prefer.
Thecookie dough is super easy, made from flour, eggs, butter and grated Parmesan cheese; you can easily make it by hand and you don’t need a rolling pin to roll it out, just spread it out in the baking pan with your fingers and then level it.
Because of its very crumbly texture, the cookies are cut once the dough has already been baked and at least partially cooled. With the amounts and measurements of the utensils given, you will get 9 cookies.The star-shaped cookie cups are perfect for Christmas parties, but you can choose any shape you like throughout the year.
If for holiday menus and various toasts you like to make mixed savory buffets, and play it safe with easy recipes, we also recommend savory puff pastry stars, Christmas canapés or a delicate ham mousse.
Preparation
1.
To prepare the salted parmesan cookies, gather the flour, potato starch, 35 grams of parmesan cheese and baking powder in a bowl. Mix and add the soft butter. Work with the k whisk of the planetary mixer at low speed or with your fingers until sandy. Add the egg, followed by the milk, to be added a little at a time. Season with salt and pepper.
2.
Transfer the resulting mixture to a square, 23-cm mold that has been buttered and lined with baking paper. Level and sprinkle with the remaining grated Parmesan cheese. Bake in a preheated oven at 180°C for about 40 minutes, checking for doneness with a toothpick. Remove from the oven and allow to cool completely.
3.
Using a star-shaped cookie cutter, about 2 inches across, cup stars from the baked dough and place them on a wire rack or work surface. Then prepare the mousse: scoop the avocado pulp into a high-sided container and add a little filtered lemon juice. Blend with an immersion blender until smooth.
4.
Using a star-shaped cookie cutter, about 2 inches across, cup stars from the baked dough and place them on a wire rack or work surface. Then prepare the mousse: scoop the avocado pulp into a high-sided container and add a little filtered lemon juice. Blend with an immersion blender until smooth.
