"Simplicity is the ultimate sophistication" LdV

Sunday, 15 March 2015

MUSTARD BISCUITS

MUSTARD BISCUITS

I have tasted those lovely biscuits at a friend's house in the South of France. In fact, it was only Parmesan biscuits with a tiny, little bit of mustard in it. I loved the combination so much that I skipped the Parmesan and changed it to complete mustard biscuits... We all have mustard in our fridge, flour and voila. Ready for any apéritif-on-the-go with your friends...



Wine pairing : Pinot Noir (Red) from Alsace.

 


MUSTARD BISCUITS
A quick glance in your kitchen...

In your fridge
Mustard Egg
Butter
 
In your cupboard 
Flour

Olive oil

MUSTARD BISCUITS
Around 20 biscuits
200g 7 oz of flour
1 egg
100g 3,5 oz of melted butter
2 tbsp of mustard (Dijon for me but you can go for Colman instead...)
1 tbsp of olive oil


In a bowl, combine all the ingredients listed together.
Mix until the batter becomes smooth.
Form a log and set aside in the freezer for 15 minutes.
Pre-heat your oven to 200° and line two baking trays with baking paper.
Slice the log into 1 cm slices.
Place them on the tray about 5-6 cm apart.
Cook for 10-15 minutes.

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