Home / Products / Recipes /  BH  / CHEESE AND ROSEHIP POWDER COOKIES


  • 3.5 oz grated Gruyère cheese
  • 3.5 oz ricotta
  • 5.3 oz corn flour
  • 5.3 oz ground amaranth
  • 1 tbsp rosehip powder
  • 4.5 oz butter
  • 1 egg, beaten
  • 1 tsp salt
  • A pinch of yeast
  • Sesame for sprinkling


  • 1 egg yolk
  • 1 tbsp milk


Mix the corn flour, ground amaranth, rosehip, salt and yeast in a large bowl. Set aside.

In another bowl, beat the egg, ricotta, Gruyère cheese and butter using a hand mixer until obtaining a smooth dough.

Incorporate the dry ingredients mixture and continue beating.

Form a roll with the dough and let it sit for 1/2 hour in the fridge wrapped in plastic wrap.

Preheat the oven to 350°F and put parchment paper in two appropriate trays.

Take the dough out of the fridge and roll it out on a floured surface, placing some paper towels over the dough so it does not stick to the rolling pin. Roll out until very thin.

Cut the dough with a pasta cutter wheel to the size and shape you prefer.

Using a round tip knife place the cookies in the oven tray covered in parchment paper and leave some room between them.

Brush each cookie with the egg yolk dissolved in a tablespoon of milk and sprinkle some sesame seeds on top.