Champagne Cookies

Champagne Cookies

Elegant petite cookies with a taste of parmesan cheese and pepper. Ideal for snacking on with a glass of champagne or dry white wine, or as the start to a good dinner party.


Step 1
  • Beat the butter and sugar into an airy foam with an electric whisk.
Step 2
  • Add the cheese and flour and whisk at a low speed until the dough becomes crumbly.
Step 3
  • Press the dough together using your hand in the bowl. Place the dough on the kitchen counter.
Step 4
  • Roll it out into a long sausage shape, as wide as a broom handle.
Step 5
  • Sprinkle paprika powder on the countertop and roll the rolling pin into the powder so that the surface is covered.
Step 6
  • Wrap the dough in plastic wrap and place in the fridge for about 2 hours. Heat the oven to 175°.
Step 7
  • Cut the dough into thin, barely ½ cm thick slices. Place the slices on a sheet of baking paper on a baking tray.
Step 8
  • Bake in the middle of the oven for about 10 minutes. When ready, let the cookies cool on the tray.


100 g
Granulated sugar
1 tbsp
Parmesan cheese
150 g
Wheat flour
250 g
1 tbsp