• 120g salted butter
• 100g Parmesan cheese
• 180g Flour
• 1 Teaspoon Espelette pepper powder
• A few sprigs of Rosemary
• 2 Egg yolks

Mix the softened butter and Parmesan cheese.

Add the flour, then the rosemary, and finally the Espelette pepper.

Add the egg yolks.

Knead the dough until you get a homogeneous mixture.

Form two rolls with a diameter of 4 cm. Wrap them in cling film and let them rest in the refrigerator for at least 2 hours.

Preheat your oven to 180°C.

Remove the plastic film and cut slices about 1 cm thick.

Place them on a baking sheet lined with parchment paper. Bake for 15 minutes at 180°C. Let cool before serving. 

Enjoy!