Three Cheese Cookie Recipe, The
Ultimate Breakfast.

How's a cheese cookie recipe topped with smoked salmon, cream fraiche and chives for a breakfast cookie.

Having a cheese cookie made for breakfast will bring the smile on. They are best made the night before, and then you can just garnish with the smoke salmon, cream fraiche and topped with chives.

An easy one to accomplish as you'll see.

Ingredients:

• 75g (3oz) mild cheddar cheese grated
• 50g (2oz) mature cheddar cheese grated
• 50g (2oz) parmesan cheese grated
• 115g (4oz) unsalted butter soft
• 150g (5oz) of plain flour
• ½ teaspoon of garlic salt
• ½ teaspoon of paprika mild
For the garnish:
• About 7 slices smoke salmon
• 1 small tub of cream fraiche
• 1 bunch of chives

Method:

Blend together the butter and grated cheeses, then add the sifted flour, salt and the paprika and mix well to make a soft dough. Place the dough on cling wrap and roll it up and twist the ends to form a log, approximately 4cm (1½in) thick.

Put the dough in the fridge for a couple of hours to rest, now line two baking sheets with baking paper, preheat the oven to 175c (350f - gas mark 4). Take the dough from the fridge and the cling wrap off.

Slice the cheese cookie dough into 3mm (¼in) thick pieces and place on the baking sheets and bake for 10 to 15 minutes or until they are golden, when they are done cool the cookies on a wire rack.

Know slice the smoke salmon in half and form a rosette, place a teaspoon on cream fraiche on the cookie, the rosette on top with some chopped chives on top of the salmon.

For a variation you could add finely chopped shallot and gherkins to mix in the cream fraiche, salt & pepper, lemon juice, for a tangy flavour. These cheese cookies will keep in the fridge in an airtight container for, four to five days. This recipe will make 18 cookies.

Next is a cheese n nut cookie.

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