- 350g Isigny Sainte-Mère AOC butter
- 500g flour
- 1 egg
- 2g baking powder
- 2 soup spoons of chopped or dried thyme
- 2 soup spoons of finely grated or flaked Isigny Sainte-Mère Label Rouge Mature Mimolette cheese for the mixture and some more to dust the pastry shapes
Leave the butter out in advance in a warm place to soften thoroughly but not quite melt (aim for the consistency of an ointment).
Proceed as for a short pastry:
Mix the flour and butter. Then add the baking powder, the thyme and two soup spoons of grated Mature Mimolette. Once the mixture is quite even, add the egg and form a ball of short pastry. Leave this to rest for three hours in a cold place, then roll it out to a thickness of about two millimetres. Cut out any shapes as desired – eg rectangles, circles, squares – before putting them on a baking tray and sprinkling with a little finely grated Mature Mimolette.
Put the trays into a hot oven at 180 degrees C for about 8 minutes, taking care not to let the edges catch. You can serve these crumbly little pastries as aperitifs and accompany them with fish rillettes, black olive tapenade or a purée of flat parsley, season to taste with salt and olive oil.
80 small pieces