Recipes, re-invented from cooking shows
Parmesan and Tomatillo Cookie Shot Brunch
Prep. Time:
Baking Time:
Total Time:
15 minutes
25 minutes
50 minutes
Serves:
Serves 6
word
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Ingredients
Parmesan and Tomatillo Cookie Shots
200 g (7 oz) European butter, diced
200 g (7 oz) all-purpose flour
1 tsp salt
1 tsp cayenne pepper
1 heaped tsp mustard powder
4 tbsp organic tomatillo powder
100 g (3.5 oz) finely grated mature cheddar
100 g (3.5 oz) finely grated parmesan
4 baby sweet peppers, deseeded and finely diced
1 egg, beaten for brushing
Egg Filling
6 eggs
100 g (3.5 oz) cream cheese
salt and pepper
50 g (1.75 oz) European butter
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Instructions
Preheat the oven to 350F.
For the parmesan and tomatillo cookie shots - Put all the ingredients (except the egg) into a food processor. Process until the mixture comes together - it will eventually bind when you squeeze it with your hand.
Wrap in cling film (plastic wrap) and leave to chill in the fridge for at least 30 minutes.
Take the Flexipan Cookie Shot molds and brush the insides with beaten egg. Press the cookie dough into the molds, making sure to form a solid base. Bake for 25 - 30 minutes.
Leave to get completely cold. (If you're in a hurry, you can freeze the cookie shots in order to make them easier to remove from the molds).
When you're ready to serve, scramble the eggs, enriching the mix with cream cheese. Make the eggs as wet or dry as you like them. Consider adding diced tomatoes, or red pepper, or bacon.
Fill the cookie shots and serve for brunch.
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