Cheesy cookies

These cheesy cookies are delicious as nibbles to accompany a drink, but you can also enjoy them alongside a tasty soup. You can make the cookies in large quantities because they lend themselves well to freezing. After thawing, simply heat them through. Experiment with shapes and toppings, such as poppy seeds, sesame seeds or salt crystals.

Porciones 10 persons


  • For the dough:
  • 180 g Gruyere cheese, grated
  • 150 g margarine
  • 100 ml cream
  • 150 g flour
  • 1 teaspoon mild paprika powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • To finish:
  • 2 egg yolks
  • 1 tablespoon milk
  • Poppy seeds
  • Cumin seeds
  • Pistachio nuts, ground
  • White and black sesame seeds
  • Salt


  • Put the margarine, cheese, salt and paprika in a bowl. Pour in the cream and mix everything until smooth.
  • Sift the flour and baking powder over your work surface and make a hollow. Knead the cheese mixture into the flour and baking powder to form a dough. Knead as little as possible to prevent the dough becoming tough. If you have a food processor, you can of course let it do the work.
  • Roll the dough out to 3-4 mm thickness and cut out cookie shapes. Mix the beaten eggs with the milk and brush the cookies. Garnish with poppy seeds, sesame seeds or salt. Place the cookies in the grill pan and bake them off in 12 minutes at 170 degrees.
Cheesy cookies

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