Lustenberger Cheese Biscuits with pink pepper

44 minutes preparation and cooking time
Serves 15
Cheese: Lustenberger 1862 aromatic and savory
Kekse 1400x600



  • 70 g Lustenberger 1862 aromatic and savory
  • 3 tbsp. dried pink pepper
  • 100 g flour
  • 50 g corn starch
  • 80 g butter
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 pinch of ground black pepper
  • 3 egg yolks


These biscuits are well suited as a starter for a festive meal. Can be served with a salad of oranges and artichokes, with caramelised onions or chutney. 

Finely grate the Lustenberger 1862 aromatic and savory cheese and crush the peppercorns in a mortar or grind it by using a pepper mill. Remove the butter from the refrigerator, it should be soft enough for mixing.

Preheat the oven to 160°C on convection setting.

Mix the flour, corn-starch, baking powder, salt and 1 teaspoon of the ground peppercorns in a bowl. Stir butter and cheese, add 2 egg yolks and 3 tablespoons of water and quickly knead to a smooth dough. Refrigerate for 15 minutes.

Now roll out the dough on a lightly floured surface 3 mm thick and punch out circles about 5 cm wide. Then place the cookies on a baking sheet lined with parchment paper.

Mix 1 egg yolk with 1 tablespoon water and spread over the biscuits. Sprinkle the biscuits with the remaining ground pink peppercorns and bake in the centre of the oven 12 - 14 minutes until golden brown.

«Bon appetit!»

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