These savoury cheese shortbread cookies are easy to make in the food processor, yielding a tender, yet flaky and airy biscuit that is full of flavour from the Rondelé cheese.
Place the flour, Rondelé cheese, butter, sugar, kosher salt, and ground pepper into the bowl of a food processor fitted with the blade.
Pulse the mixture until it forms a sandy texture, then process until a ball of dough forms.
Carefully remove the blade from the food processor.
Remove the dough from the bowl and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, preheat the oven to 400 ºF (200 °C). Line a sheet pan with parchment paper. Set aside.
Roll out the chilled dough on a lightly floured surface to between ⅛" and ¼". Cut out as many cookies as possible. Be sure to re-roll the scraps to cut out even more biscuits. You should have about 36 in the end, more or less ( the number depends on the size of the cookie cutter and the thickness).
Place the cookies on your parchment lined baking sheets, spacing them out. Sprinkle very generously with flaky sea salt.
Freeze the cookies for 10 to 15 minutes until frozen solid, then bake until golden brown, about 16 minutes.
Let cool completely then store in an air-tight container.