Parmesan, Espelette pepper, and oregano appetizer crackers

Name: Parmesan, Espelette pepper, and oregano appetizer crackers
Yield: 8 personnes
Ingredients: 150 g farine; 100 g parmesan; 120 g beurre ramolli; 1 c. à café de fleur de sel; 1 c. à café de piment d’Espelette Sainte Lucie; 1 c. à soupe d’origan Sainte Lucie; 20 g de parmesan; 1/2 c. à café d'Origan Sainte Lucie

8 pers
Level Easy

Ingredients

150 g flour
100 g Parmesan cheese
120 g softened butter
1 teaspoon fleur de sel
1 teaspoon Espelette Sainte Lucie pepper
1 tablespoon of Sainte Lucie oregano
20 g Parmesan cheese
1/2 teaspoon Sainte Lucie oregano

Preparation

Grate the Parmesan cheese. 
In a bowl, mix together the flour, grated Parmesan cheese, Espelette pepper, and oregano. Then add the butter and mix with your fingertips until you have a smooth dough.
Spread the dough between 2 sheets of parchment paper. 
Place on a baking sheet and refrigerate for 1 hour. 
Cut out the shortbread cookies with a cookie cutter and place them on a baking sheet lined with parchment paper.
Mix the grated Parmesan cheese, oregano, and Espelette pepper for the finishing touch and sprinkle over the shortbread cookies.
Bake in a preheated oven at 320°F for about 15 minutes, keeping an eye on it. 
Remove from the oven and allow to cool before removing them.

Tour de France of Flavors Kit