Makes 50 small shortbreads:
- 200 g / 7 oz. flour
- 100 g / 3 ½ oz. Bordier Roscoff onion butter
- 100 g / 3 ½ oz. grated cheese
- 1 egg
- 2 pinches fleur de sel
- 1 tbl finely chopped Rosemary
Mix the dry ingredients with the butter using your fingertips until the mixture takes on a sandy quality.
Fold in the whole egg, cheese, rosemary and fleur de sel. Knead quickly to form a ball of dough, then roll out into a long tube, as for cookies.
Wrap the tube of dough in plastic and refrigerate for at least 30 minutes to firm up. Then slice in 0.5-1 cm / ¼ – ½ inch thick disks.
Bake for 10 to 15 minutes at 200°C/400°F until the shortbreads are golden Brown.