Coriander Cookies with Goat Cheese & Honey
Recipe compliments of Israeli Chef Nir Tsuk
1.5 cups flour
2 tbsp sugar
2 tbsp salt
1 tbsp ground black pepper
5 egg yolks
2 tbsp roasted coriander seeds, coarsely crushed
1 round of goat cheese
1/2 cup Lin's Farm Pure Wildflower Honey
In a food processor, combine the egg yolks, butter flour, sugar, salt, and black pepper. Mix to obtain a dough.
Gently fold in the coriander.
Roll the dough into logs, about 3cm thick, and refrigerate for 30 mins.
Preheat oven to 180°C.
Slice the logs into rounds, about 3mm thick, and place on a baking tray.
Bake for 15 mins at 180°C, until golden.
Remove from oven, and let stand to cool.
To serve, top each cookie with a dollop of goat cheese, and drizzle with honey.