Parmesan cookies with sun-dried tomatoes & rosemary

You will need:

• 60 g butter | 2.10 oz
• 100 g wheat flour | 3.55 oz
• 1 egg | 1.00 item
• 40 g grated parmesan | 1.40 oz
• 1/2 tsp. baking powder | 1.00 tsp
• 1/2 tsp. red bell pepper | 1.00 tsp
• 1/2 tsp. salt | 1.00 tsp
• 1/4 tsp. pepper | 1.00 tsp
• 1/2 tsp. chopped fresh or dried rosemary | 1.00 tsp
• 10 slices of sun-dried tomatoes | 10.00 items

1. Sift the flour, and mix it with the baking powder, salt, pepper and rosemary.
2. Cut the cold butter into cubes, and quickly grind it with the flour mixture into crumbs, using a blender or by hand.
3. Add the cheese, the cold egg and chopped tomatoes; knead the dough quickly.
4. Form a “sausage” from the dough, and wrap it in foil; place the dough in the freezer for 30 minutes or in the fridge for an hour and a half. You can cook the dough the day before or in advance, and store it in the fridge or the freezer.

1. Cut the cooled dough with a sharp knife into “washers” 1 cm (0.4 inch) thick, and place them on a baking sheet lined with the baking paper or a baking mat.
2. Bake the cookies at 180C (356F) for 15 minutes.

Enjoy these savory cookies!