Champagne Cakes

Champagne Cakes

Small cakes that go well with a glass of dry wine or champagne.


Step 1
  • Mix the butter and salt together. Mix the cheese and flour together in a food processor on a low speed and gather the dough.
Step 2
  • Take the dough out place it on on a lightly floured surface. Roll it out into a rectangle approximately 25 cm long and approximately 4 cm in diameter. Sprinkle the paprika on the surface and roll the dough so that it is covered with paprika.
Step 3
  • Put the dough onto baking paper and place in the refrigerator for at least 2 hours - or until the next day. Cut the dough into ½ cm thick slices and place them on a baking sheet.
Step 4
  • Bake the cakes in the middle of the oven and let them cool down on a rack for 12 minutes at 175 °.
Topping Suggestions

Instead of paprika, you can roll the dough in finely chopped walnuts. Or to make them extra spicy you can roll the dough in chillipowder - roll them into as strong as you dare!


Soft butter
100 g
Fine salt
Grated Cheddar cheese (30%)
75 g
Wheat flour
150 g
Sweet paprika
1 tbsp