Emmental and caraway shortbread using a Aldi
Ambiano Professional, Ambiano Robot wifi
(4.9)
Preparation time
20 min
Total time
162 min
Servings
20
Calories / Serving
92 Cals
Difficulty
Easy
Imagine sinking your teeth into a buttery, crumbly delight that dances with the nutty notes of Emmental and the subtle warmth of caraway seeds. This Emmental and caraway shortbread hails from a culinary tradition that marries the richness of Swiss cheese with the earthy tones of a spice used for centuries in European kitchens. Legend has it that caraway seeds were once so prized that they were used as a form of currency! As you whip up this delightful treat, remember, each bite is not just a snack; it's a taste of history, a perfect companion for a cozy evening with a glass of wine or a cup of tea.
Ingredients
- 150 g Emmental
- 0.5 Teaspoon(s) Caraway seed
- 100 g Butter
- 150 g Whole wheat flour
Steps
- Cut in pieces, and add 150 g of emmental in the food processor bowl.
- Add ½ teaspoon(s) of caraway seed in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 10. Scrape the sides of the bowl with the spatula
- Cut in pieces, and add 100 g of butter, 150 g of whole wheat flour in the food processor bowl.
- Mix manual: 40sec / 0°C / Speed 4. Scrape the sides of the bowl with the spatula
- Transfer onto a sheet of cling film and roll the dough into a log.
- Setaside the preparation content in a fridge during 2h .
- Preheat the oven at 180°C.
- Line a baking sheet with parchment paper and set it aside.
- When the dough is well chilled, cut it into thin slices (maximum 0.5 cm thick).
- Place the slices on the prepared tray.
- Cook in the oven at 180°C during 20min.
- Remove from the oven and let cool on a wire rack before serving.
