The Swedish summer haven’t been the sunniest one so far but today summer came to town again after a month of terrible weather. We had around 10-15 degrees and rain all last week but today it’s all bright blue skies. It feels like the Sweden wakes up whenever the sun is out, on my morning walk I met so many people where I’m usually all alone (or maybe they just were out hunting Pokémons).
Growing up I just couldn’t imagine how people could choose savory treats before sweet ones. I was a hardcore chocolate lover and a firm believer that cheese is something you eat at breakfast on your sandwich, not when there is dessert present at the table. I guess I somehow grew up because today I would choose cheese before chocolate all days of the week. It isn’t easy to work at a deli-section let me tell you. I spend a lot of time every day looking at every cheese you could imagine, cutting them up for customers and talking about how amazing they taste. And every Friday I end up with some of the cheeses in my shopping basket even though I said to myself I wouldn’t. Epic fail every week but oh, so much tasty cheese I’ve been eating lately.
I actually ended up with some leftover cheese the other week and I wanted to use it up somehow. This is the recipe I ended up with and to be honest, these biscuits is such a killer! They are cheesy, crumbly and herby all in once. I brought them with me to Denmark and it took no longer than an hour before half of them where gone, it is just totally impossible to only eat one of them. This recipe will end with you gobbling them all up in one evening, preferably with some sweet marmalade, red wine and good company.
Gruyère and Oregano Biscuits
100 g butter, cut into cubes
50 g Gruèyre cheese
150 g flour
Pinch of salt
1 egg yolk
2 tbs finely chopped oregano + 2 more to coat
In a food processor – combine the butter, cheese, flour and salt. Pulse together to a breadcrumb-like consistency. Add the egg yolk and the first two tablespoons of oregano and pulse just until the dough combines.
Form two rolls and roll them in the remaining oregano. Cover them with cling film and allow to rest in the fridge for at least an hour. You can also freeze them for later use.
Preheat the oven to 175 degrees. Take your biscuit rolls out of the frige and cut in 5mm thick slices. Arrange them on a baking tray covered with baking paper and bake for around 15 min util they got a golden color. Let the biscuits cool down before serving.