Savoy Tomme cheese and Duck Breast cookies

Mix the flour and butter with your fingertips to obtain a sandy texture.

Finely grate the tomme and cut the slices of duck breast, removing the fat, into very small pieces.

Add the cheese and the duck breast to the dough - add the salt and finally the beaten egg.

Knead quickly to obtain a ball of dough that you will place in the fridge for about 30 minutes.

Preheat your oven to 180°.

Roll out the dough and cut out your cookies, then place them on a baking sheet lined with baking paper and bake for 20 minutes.