Ingredients for Gouda Cashew Bouchees
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How to Make Gouda Cashew Bouchees
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine 8 ounces (225g) of shredded Gouda cheese and 4 tablespoons (55g) of unsalted butter.
- Beat at medium speed with an electric mixer until the cheese and butter are well combined and smooth.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the cheese mixture, beating until a soft dough forms. The dough should no longer be crumbly.
- Roll the dough into 24 small balls (approximately 1 inch in diameter).
- Place the balls onto lightly greased baking sheets.
- Gently press one cashew half onto the top of each dough ball.
- Bake for 16-18 minutes, or until the bouchees are lightly golden brown.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
12g
Carbs
2g
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