Everyone knows about sweet cookies, but salted ones?
Discover an innovative recipe that reinvents the classic cookie with a bold touch of salt. These bacon, asparagus and parmesan cookies were created by former member of the French fencing team, and now chef, Manon Fleury with Laurène Barjhoux from the Datil restaurant in Paris.
Ingredients for about 10 cookies:
- 100 g white asparagus
- 100 g smoked bacon
- 70 g Parmesan cheese
- 1 egg
- 70 g buckwheat flour
- 70 g wheat flour
- 1/2 sachet of baking powder
- 150 g butter
Preparation:
Peel the white asparagus and remove the fibrous base with a small knife.
Cut the asparagus into small cubes.
Remove any rind from the bacon and cut into small cubes like square lardons.
Remove the rind from the Parmesan and cut into small cubes.
Fry the pieces of bacon in the fat for 5 minutes.
Add the asparagus and fry for 5 min with the lardons to coat in the fat.
Add all the cold ingredients to the dough.
Refrigerate for 30 min.
Shape the dough into small balls and place on a baking sheet.
Bake for 9 min at 210°C.
And here are some delicious-salted cookies to enjoy as an apéritif!