BY MAISON DES CHAMPS
Makes around 50 shortbread biscuits
CHEF'S TIP: To make this recipe a success, the butter must be cold.
INGREDIENTS:
200 g T65 plain flour
100 g butter
60 g whole eggs
20 g mustard
100 g Parmesan shavings
4 g oregano
3 g salt
METHOD:
Sand the flour and butter together.
Add the eggs and mustard.
When the ingredients are well combined, add the cheese, oregano and salt.
Shape into 3.5 cm-thick sausage shapes and leave in the refrigerator for at least three hours, or even overnight.
Cut into 6 mm-thick slices and place on a baking tray lined with baking paper.
Bake for around 30 minutes in a convection oven at 170°C.
The cookies should be golden brown.