Thumbprint cheese cookies

Thumbprint cheese cookies
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  • 225g unsalted butter, softened
  • 200g grated Gruyère cheese
  • ½ tsp salt
  • 25g white sugar
  • 1 small egg + 1 for brushing
  • 190g AP flour
  • 150g semolina



Fig chutney:

  • 250g figs
  • 30g shallot onions
  • 15g brown sugar
  • Red wine


Chanterelle mushroom chutney:

  • 250g Chanterelle mushrooms
  • 30g shallot onions
  • 30g chives
  • 5g garlic
  • White wine

Dried tomato chutney:

  • 300g tomatoes
  • 10g powdered ginger
  • 2 dried red chilli peppers
  • 2 cloves garlic
  • ½ tbsp oil
  • 15g sugar
  • Red wine (for memory)


Put the softened butter, sugar, and salt into a large bowl and mix well using a whisk or spatula. Add the cheese and mix. Add the egg and mix until well incorporated into the mixture.

In another bowl, mix the flour and semolina together. Add this to the butter and cheese mixture in two batches to make the dough. Cover and put in the refrigerator for about 30 minutes until the oven is hot. Preheat the oven to 180°C. Lay greaseproof paper over two baking trays.

Make round balls of about 5cm diameter with the dough and place them on the baking tray leaving enough space between them. Make a deep well in each ball of dough with a wet thumb. Roll the dough in a little whisked egg.

Bake in a hot oven for 20 - 25 minutes. Switch the position of the trays in the oven halfway through. The cookies should be dark brown on the bottom and golden brown on the top. Take out of the oven and leave to cool a little.

Fill the wells with the different fillings and serve.


Credit photo : Stéphanie Iguna @Geekandfood


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