Chester

A recipe from cooking-ez.com

For 50 pieces, you will need:

• 1 250 g flour
• 2 250 g butter
• 3 4 g salt
• 4 5 g paprika
• 5 250 g Comté cheese
• Total weight: 760 grams

Times:

Preparation	Resting	Cooking	Start to finish
35 min.	1 hour	20 min.	1 hour 55 min.

Step by step recipe

1	Pour 250 g flour, 250 g butter, 4 g salt and 5 g paprika into the bowl of a mixer.
2	Grate over 250 g Comté cheese
3	Knead with a hook at minimum speed...
4	... until you obtain a smooth paste.
5	Pour the dough onto your work surface and shape into a ball. Cut the ball into 2 equal parts.
6	Roll each ball into a cylinder up to 3 cm (1.2 inches) in diameter.
7	Place each cylinder on a piece of cling film and roll it up. Place the wrapped cylinders in the fridge for at least 1 hour.
8	After this time, preheat your oven to 180°C (360°F), then remove the film from the hardened pasta cylinders.
9	Cut into slices no thicker than 1 cm (0.4 inches).
10	Place the slices as you go on a sheet of baking paper on a baking sheet. Be careful not to pack them too tightly, as they will spread out a little when cooked.
11	Bake for 15-20 minutes at 180°C (360°F).
12	Let cool on a wire rack. Enjoy cold or warm, for example as an aperitif cookie.

Remarks

Comté cheese can be replaced, totally or partially, by another hard cheese such as Beaufort, Cantal or Salers.
Paprika is there to add a little pep to the cookies, but you can replace it with another spice of your choice, or a little Espelette pepper.

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