Aromatic, crusty Brie-flavoured biscuits.
For 4
200 g (7 oz) ripe Brie
70 g (2 ½ oz) unsaltedbutter, diced
2 egg yolks
pinch salt
pinch freshly groundwhite pepper
pinch freshly gratednutmeg
250 g ((9 oz) plainwhite flour
1 tbsp milk
Trim the cheese of any hard or brown bits of rind. Mash it in a mixing bowl, add the butter, eggyolks, salt pepper and nutmeg, and blend. Gradually add the flour and knead everything together until a ratherstiff, smooth dough is obtained. Ifnecessary add a few drops of cold water. Wrap in aluminum foil and chill for 1 hour.
On a lightlyfloured surface, roll out about 6 mm (1/4 in thick Cut serrated rounds of about 7 cm (3 in) indiameter. Arrange on lightly oiledbaking sheets, score lightly in a criss-cross pattern with a fork, brush withmilk and bake in a fairly hot oven (190 C/375 F/gas mark 5) for about 15-20minutes or until golden brown. Cool on arack.
From: Peter Graham, Classic Cheese Cookery. London, Penguin, 1988
Home-made
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