Cheesy Crunchy Gingerbread Men – Christmas Appetizer
These festive savory cookies in the shape of gingerbread men combine a sandy crunch with a melted, gratiné cheese center. An easy, economical, and fun recipe, perfect for brightening up your end-of-year appetizers. Made with a simple grated cheese dough, these little men are prepared in no time and will surely delight both young and old. Their fun shape and rich taste make them a must-have for holiday buffets. You'll love their texture and simplicity!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, mix the flour, grated cheese, salt, pepper, and paprika (if using). Add the very soft butter in pieces and work with your fingertips until you get a homogeneous sandy mixture.
- 2
Make a well, add the egg and incorporate it. Knead briefly to form a ball. Flatten it into a disk, wrap in plastic wrap, and chill in the fridge for 15 to 30 min.
- 3
Preheat the oven to 180°C. Roll out the dough to 4-5 mm thickness. Cut out gingerbread man shapes with a cookie cutter. Gather and reuse scraps.
- 4
Place the biscuits on a baking sheet with parchment paper. Generously sprinkle with additional grated cheese. Add seeds for eyes/buttons if desired.
- 5
Bake for 12 to 15 min until the edges are golden and the cheese is gratiné. Rotate the tray halfway through. Let cool for 2 min on the tray.
- 6
Transfer carefully to a wire rack. Place a few fresh thyme leaves on the still warm biscuits. Let cool completely before serving.
- Use butter at room temperature, but not melted, for perfect incorporation.
- Grate your cheese yourself for better melting and a less floury texture. Aged cheeses (12-month comté, old cheddar) give more flavor.
- Respect a thickness of 4-5 mm: too thin, the biscuits will be hard; too thick, they will remain soft.
- The biscuits harden as they cool. Remove them from the oven as soon as they are golden.
- Serve at room temperature with a dry white wine (Chablis, Sauvignon) or brut cider. Pair with dips like walnut cream or red onion jam.
- Variations: add 50g chopped nuts, cooked bacon bits, Espelette pepper, or toasted sesame seeds to the dough.
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