Mixture:
3 cups all-purpose flour
1 cup and 3 tablespoons (250g) cold butter or margarine
2 eggs
Salt to taste
A pinch of sugar
For brushing:
1 egg
2 tablespoons milk
Cosmetic salt for sprinkling
For dusting:
Paprika, oregano, or caraway seeds
Filling:
125g soft Brie or Camembert cheese
2 tablespoons butter or margarine
2 tablespoons finely chopped scallion green
Mixture:
3 cups all-purpose flour
1 cup and 3 tablespoons (250g) cold butter or margarine
2 eggs
Salt to taste
A pinch of sugar
For brushing:
1 egg
2 tablespoons milk
Cosmetic salt for sprinkling
For dusting:
Paprika, oregano, or caraway seeds
Filling:
125g soft Brie or Camembert cheese
2 tablespoons butter or margarine
2 tablespoons finely chopped scallion green
To make the dough: place flour on a work surface
Cut the cold butter or margarine into small pieces and add to the flour
Join the eggs, salt, and sugar
Mix everything first by cutting with a knife and then knead well with your hands
Refrigerate for 2 hours or overnight
Divide the dough into 3 equal parts
Leave 2 parts in the refrigerator and knead the third part on a floured surface
Roll it out to a thickness of 1/2 cm and cut with a round cookie cutter (4.5cm diameter) or shape like a heart
Repeat with the remaining dough portions
Place one beside the other in a greased baking dish
Refrigerate for another 15 minutes
Mix the egg with milk and brush over half of the biscuit quantity
If desired, dust these biscuits with paprika, oregano, or caraway seeds and sprinkle all with coarse salt
Bake in a preheated oven (200°C) for about 12 minutes or until golden brown
Let cool completely
Filling preparation: remove the rind from the Brie or Camembert cheese
Pulse the cheese through a fine-mesh sieve and mix with butter or margarine at room temperature
Add finely chopped scallion green
Place in a pastry bag and cover the biscuits without topping
Cover with topped biscuits and gently press
You will have 34 biscuits
NOTES: You can also fill the biscuits with ricotta cheese passed through a sieve and seasoned to taste
Alternatively, use gorgonzola cheese, mashed with fork, mixed with butter.
