Savoury Biscuits with Fontina DOP Long Maturing

Savoury Biscuits with Fontina PDO Long Maturing

In a bowl, combine the flour with the finely grated Fontina DOP Lunga Stagionatura, the butter in small chunks, salt and pepper.
Knead until smooth.
Let the pastry rest in the refrigerator for at least half an hour.
Roll out the shortcrust pastry with a rolling pin, about half a centimetre thick.
With the help of pastry cutters or biscuit cutters with a maximum diameter of 4 cm, shape the biscuits and place them on a baking tray lined with baking paper.
In a separate bowl, beat the egg and brush the surface of the biscuits.
Bake in a static, preheated oven at 180 degrees for 12 minutes.

Difficulty: Difficulty: media