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I whipped up these small mustard and comté cheese cookies that've now become my go-to for friendly gatherings. I first made them when I wanted something better than store-bought crackers, and now my friends can't get enough. The way the melty comté mixes with the spicy mustard creates this amazing taste that keeps everyone munching.
A Tempting Little Treat
What makes these cookies stand out is how the creamy comté balances perfectly with the kick from whole grain mustard. Whenever I throw a party, they vanish right away. My friends love that they're homemade and totally different from typical snack crackers you'd buy.
What Makes Them Work
- Grated comté: 125g of the most aged you can find for that rich flavor that changes everything.
- Softened butter: 110g of unsalted butter left out for an hour before using.
- Egg yolk: 1 fresh one to bind everything together.
- Whole grain mustard: 3 heaping spoons that add that addictive kick.
- Flour: 150g for that perfect crumbly texture.
- Sugar: 1 small spoon to gently balance the flavors.
- Salt: 1/2 spoon to bring out all the tastes.
The Wonderful Making Process
- Getting Started Right
- First, I mix my softened butter with finely grated comté, the egg yolk and my favorite mustard. Then I add flour, a touch of sugar and salt. I knead just enough to form a nice, even dough. Two hours in the fridge gives it the perfect texture.
- The Important Part
- My oven heats to 190°C while I roll out the dough and cut it into neat little rectangles.
- Baking Time
- About 13 to 15 minutes is all it takes for that beautiful golden color that promises a delicious crunch. I let them cool down even though I'm tempted to try them hot.
My Favorite Tasty Twists
Over time, I've found some yummy variations. Parmesan gives a stronger flavor, while gruyère offers more mildness. Sometimes I'll add finely chopped fresh rosemary or a dash of Espelette pepper to surprise my guests.
Keeping That Crunch
Want to know my trick for keeping these goodies crunchy? A tight-sealing metal tin works great. They'll stay fresh for a good week without losing their charm. For big events, I make them ahead and freeze them. A quick warm-up in the oven before serving brings back all their crunchiness.
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Serving Them Beautifully
For me, these cookies taste amazing with Chablis or champagne. The crisp white wine really brings out their flavor. I often serve them with my homemade tapenade or salmon spread, plus some raw veggies with herbed yogurt dip for a complete appetizer spread that always wows everyone.
Frequently Asked Questions
- → Can I prep the dough ahead?
- Sure! You can refrigerate the dough for up to two days or freeze it for a month before baking.
- → What type of cheese works best?
- Go for 12-18 month-aged cheese for a stronger flavor. Avoid fresh cheese since it might be too mild.
- → How should I store them?
- Keep them in an airtight container at room temperature for up to a week. Make sure they're stored dry to stay crispy.
- → Can I shape them differently?
- Totally! Use cookie cutters or shape them however you like. Just keep the thickness consistent for even baking.
- → How do I know they’re done baking?
- The edges should be lightly golden, and the bottom a deeper golden. They'll firm up as they cool, so don’t overbake.