Bacon and hazelnut cookies

LARD “Le Fondant”

These incredibly soft cookies also pack a crunch thanks to the hazelnuts: sheer delight. Choose them for your next appetiser. Your guests will be amazed by these savoury cookies. They're to die for! The crunch of the hazelnuts really adds something to these fluffy biscuits. They were gone in a flash!

SEE MORE LARD “Le Fondant”

Preparation : 50 mn

Baking : 10 mn

serves 4

75 g flour

100 g grated Parmesan

1 egg

40 g Sublim’ lard

2 tbsp chopped parsley

4 g baking powder

2 g salt

2 slices of bacon, 0.5 cm thick

5 g mustard seeds

10 g hazelnuts

Ustensils

mixing bowl

baking tray

non-stick paper

Préparation

Preheat the oven to 210 °C
Into a mixing bowl, add the flour, baking powder, Parmesan, egg and lard (at room temperature), then add the chopped parsley, bacon cut into small cubes, mustard seeds and chopped hazelnuts.
Blend well to obtain a smooth batter.
Make a sausage shape 3 cm across.
Cover with film and leave in the fridge for at least ½ an hour.
Cut into 1 cm tall round slices.
Arrange onto a baking tray lined with a non-stick mat or paper.
Bake for 10 minutes until the cookies are golden.
Enjoy cold and store in a container if necessary.

Tip: add 2 tsp of mustard to the batter for an extra little kick.

Crunchy and moreish