Savory Ham and Cheese Cookies

Preheat the oven to 200°C (static heat). Line a baking sheet with parchment paper.

In a large bowl, mix the flour, baking powder, salt, pepper, and rosemary.

Add the cold butter, cut into cubes. Rub it into the flour with your fingertips to get a sandy texture with a few small lumps.

Mix in the grated Emmental cheese.

In a separate bowl, whisk the egg with the milk. Pour this mixture into the large bowl.

Mix first with a spoon, then finish by hand to get a soft dough. If sticky, that's normal. Place the dough in the refrigerator for 10 minutes.

Divide the dough into 8 equal balls. Flatten each ball into a disc about 1 cm thick.

On 4 discs, place ½ slice of folded ham and 25g of mozzarella in the center. Fold the ham to enclose the cheese.

Place a second disc on top of each filling. Pinch the edges all around to seal. Roll lightly between your hands.

Place the cookies on the baking sheet. Sprinkle with a little rosemary and a pinch of grated Emmental.

Bake for 15 to 18 minutes until nicely golden. Let rest for 3 minutes before moving.