Our feta bread recipe

For an aperitif, preparing small salted biscuits is a guarantee of great success with your guests. To do this, simply “transfer” the sweet bread recipe – flour, butter, sugar – replace the latter with a salty element. It can be feta and herbs, as in the recipe below, but also mimoletto, comte, parmesan, bacon or Italian guanciale, dried in the oven and then powdered. Nothing prevents you from preparing a little more dough and making two or three types.

Difficulty: Easy

Time: 1 hour

Cost/short: €0.20

Ingredients for about twenty gold circles

– 120 g of flour

– 1 egg yolk

– 100 g of feta

– 80 g of soft salted butter

– 3 sprigs of rosemary

– 3 pinches of dry onion

– Pepper

-2 pcs. S. Liquid honey

Steps of the recipe

1. Soft dough

Finely chop the rosemary leaves.

Crumble the feta and mix with the softened butter, egg yolk, rosemary, pepper and flour. Stir gently to combine the ingredients well, but not too long.

2. Pudding

Form a sausage about 17 to 20 cm long. Wrap and refrigerate for 30 minutes to 1 hour to firm up thoroughly.

3. Pretty golden circles

Preheat the oven to 180°C.

Cut the sausage into 1 cm thick slices. Place them on a baking sheet lined with parchment paper.

Spread honey on top of the foam, sprinkle some onion and bake for 15 minutes.

Let’s leave it to cool on the shelf and eat it with Mauriel, because we have earned it and we are sure that it is still summer!

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