Every now and again something so tasty comes along that it stays with you – it creates memories and tradition! This recipe is one of those “somethings”.
Imagine this – it is the 24th of December and the snow is a thick, white blanket outside. Candles are lit, the house is warm and the smell of turkey roasting is making its way to your nostrils. Having just returned from Church, it is dark outside, and excitement is building. A glass of champagne is served while your nutty aunt does her crazy laugh in the background, the salmon toast goes round the room…And then – out come the little Christmas Tree trays with THE bites of gold on them…. The tastiest little cheese bites you will ever have, I promise! And you know it is Christmas Eve.
They are home-made by Oldefar – great-grandfather – who at 86 still makes them like no one else can. We all fight (politely of course!) to ensure we get our share – the children are learning fast and even my 1-year-old was at them last year! They partner Champagne perfectly, they are light, they crunch, they melt…little puffs of magic! Christmas would not be right without them…tradition is tradition!
Emmenthal Bites200g flour 200g grated emmenthal 200g butter – softened 1 egg yolk – the egg white is saved for brushing the biscuits prior to baking them 1 tsp salt 1/2 tsp paprika
- Combine all the ingredients
- Leave in the fridge for an hour
- Roll out rather thinly – they puff up in the oven
- Cut to your desired shape – small is great as it makes them really delicate
- Lay on baking sheet and brush with egg white
- Bake in oven for 10 minutes at 175C
- Let cool completely on wire rack before storing air tightly – will keep for a week (probably more but mine never lasted that long!)