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Savoyard savoury biscuits

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  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 90g soft butter
  • 135g flour
  • 1/2 sachet baking powder
  • 2 eggs
  • 1 carrot
  • 100g lardons
  • 1/2 Reblochon cheese
  • Ground cumin
  • Salt & pepper


  1. Preheat the oven to 180°C. In a frying pan, sauté the cubed carrot with the lardons.
  2. Mix the soft butter with the flour and the baking powder. Add the eggs and then the carrots and the lardons. Season with salt, pepper and cumin.
  3. Peel the Reblochon, cut it into squares approximately 2cm wide and 1cm thick.
  4. Place small mounds of the dough onto a baking tray and flatten slightly with a spoon.
  5. Push a few squares of Reblochon into the centre (but not too far, they mustn't go through the dough). Fold back the edges of the dough onto the cheese so as to cover it.
  6. Cook for around 10 to 15 minutes. The biscuits should be lightly golden brown.