Particularly suitable as a starter, for a drink or snack, these cookies with Robiola cheese are one of my most pleasant preparations.
Robiola is a fresh cheese made from cow’s milk, sheep’s or goat’s milk, from northern Italy (Lombardy and Piedmont). The characteristics of the robiola vary according to the region, such as the shape that can be cylindrical or square, the latter typical of Lombardy. The fresh robiola is white, with a creamy texture and a delicate acidic flavor and aroma. A noble cheese of very ancient origins. The most famous Robiola is that of Roccaverano. At the end of the nineteenth century, this special variety of Robiola was sold in local fairs and also requested abroad, especially in France.
The rustic flavor of these cookies, made with honey, joins the creaminess of the Robiola cheese for a winning combination. You can alternate Robiola with vegan cheese to your liking.
Makes about 25 cookies
100 g (3½ oz) brown rice flour, sifted
200 g (7 oz) wholewheat flour, sifted
50 g (2 oz) puffed brown rice
75 ml (3 fl oz) mild extra virgin olive oil
1 large organic free range beaten egg
50 g (2 oz) raw honey
Pinch of sea salt
Black pepper, to taste
200 g (7 oz) Robiola cheese
1 tbsp white wine
1 tbsp olive oil
- Mix the flours with the puffed brown rice, oil, egg, honey and a pinch of salt and pepper.
- Knead until a smooth ball. Mix the soft cheese with 1 tablespoon of wine and 1 tablespoon olive oil. Leave to rest in the refrigerator.
- Roll out the dough with a rolling pin on a floured surface and cut out lots of little cookie disks. Place them on a baking sheet and bake at 180°C (350°F/ gas 4) for 15 minutes.
- Remove the cookies from the oven and let cool. Spread with the Robiola cream on the flat side of the cookies, then put the remaining cookies on top.