نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بسكويت الزعتر وجبن الكومتيه

Arabic 15 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4, and line a large baking sheet with baking paper.
Finely grate the Comté cheese.
Place the flour, corn flour, 120g of cheese and salt in the bowl of a food processor and blitz until combined.
Add the cold cubed butter then process until the mixture resembles fine breadcrumbs.
Add 3 tbsp of za’atar and the milk and process until a dough forms.
Shape the dough into a disc and cover with cling film. Refrigerate the dough for 10-15 minutes or until firm.
Place the dough between two pieces of baking paper and roll out to 5mm thick.
Using a cookie cutter of your choice cut out desired shapes.
Arrange the biscuits on the prepared baking sheet at least 2cm apart from one another.
In a small mixing bowl combine the remaining 50g of cheese and 1 tbsp of za’atar.
Sprinkle the cheese mixture over the biscuit dough.
Bake for 15-20 minutes or until golden brown.
Store in an airtight container for up to one week.