Soft fingers at the old grated Gruyère

Ingredients:

• 100 g of white flour

• 2 eggs

• 1 sachet of baking powder

• 1 pinch of salt and black pepper

• 2 v. in U.S. of Virgin olive oil

• 20 g of melted butter

• 2 v. in U.S. of parmesan

• 4 c. in U.S. milk

• 45 g of grated County

Preparation:

Mix the eggs with the butter, salt, oil (little), pepper and milk. Add the flour and the baking powder. Mix well and then finish by incorporating the grated County.

Let the dough rest at least 30 minutes in the refrigerator.

Preheat the oven to 220 ° C.

Put your fingers on a perforated plate fingerprints and fill each dough handprints.

Bake for 3 minutes at 220 ° C and then extend the cooking for 6 to 8 minutes at 180 ° C.