Feeds 4
150g flour
100g softened Douceur de France butter
150g Raclette
1 egg
1 tsp fennel seeds
1 tsp sunflower seeds
1 tsp lindseeds
Salt and pepper to taste
Dice the Raclette very finely, coat with flour and place it in the freezer.
In a bowl mix flour, seeds and seasoning. Add butter and mix in with your fingers.
Once all butter is incorporated add the diced raclette, mix and add in the egg.
Mix until you get a rough dough.
Spread out the dough in a rectangle shape, and cut into squares.
Bake in the oven for 20 minutes at 180°C until cookies get crisp and golden. Serve warm.
A winter day favourite, Raclette is usually melted onto potatoes, bread, pickles and meats.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
