Cheese and Olive biscuits are a perfect savory snack—crispy on the outside, soft and cheesy inside, with a delicious surprise of an olive in the center.
Finely grate 250 g of Emmental (or another yellow cheese), add 150 g of sifted flour, 125 g of butter, a pinch of salt, a bit of pepper, and some thyme. Knead everything well by hand until you get an airy dough.
Let the dough rest in the fridge for about 30 minutes.
Shape the dough into small balls and place one olive inside each. Arrange them on a greased baking tray, brush each cookie with egg yolk, sprinkle with sesame seeds, and bake at 225°C for about 12-15 minutes.
