This is one version - and there are many - of the classic Latvian cheese cookies. I have made these cookies with equal parts of flour, butter and semi-hard cheese and shaped them crescent like, as I suppose was once customary. In Latvian cookies bear their name from crescent shape and are called radziņi (small horns). In older cookbooks they are called horseshoes (pakavi in Latvian), a name that also derivers from their crescent shape. Traditionally no flavourings are added but cheese pairs very well with seaweed, so I decided to give it a try. I also added egg yolk to make rich and delicate cookies.
If you bake the cookies in Latvia suggested local cheese is Trikantālers, Cesvaine (aged 6 months) or Vītolberga siers. Otherwise internationally known varieties as Emmental, Gouda, Edam, Cantal, Gruyere or even Cheddar are recommended.
100g plain white flour, extra for dusting
80g butter, softened
80g semi-hard cheese, finely grated
1 free-range duck (or chicken) egg yolk
2 tbsp Mara Seaweed shony and dulse
a generous pinch of Maldon smoked salt flakes
Rub the butter into the flour until it resembles fine breadcrumbs. Add the grated cheese, seaweed and egg yolk, and mix together until evenly combined. Gather the dough and roll into a log, about 5 cm in diameter. Wrap in cling film and refrigerate for at least half an hour. When ready to cook, preheat the oven to 180 degrees. Line the baking sheet with baking parchment. Using a sharp knife, cut the roll into round slices about 7 mm thick and lay them on lined baking sheet. Sprinkle a couple of salt flakes over the top of each cookie. Bake for 7-10 minutes, checking regularly after 7 minutes. The cookies should be lightly golden on top but not browned. Leave on the baking sheet for a minute, then carefully transfer to a wire rack to cool completely.
These delicate cookies will keep for a couple of days in an airtight container.
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