Savory Cheese Cookies with Crispy Tomato Seaweed Topping

1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

2. Mix the dough:
   In a bowl, combine the softened butter and grated Emmental. Stir until well blended.

3. Add the flour:
   Sift in the flour and mix until a smooth dough forms. You can use your hands to bring it together if needed.

4. Shape the cookies:
   Roll small portions of dough into balls (about 2–3 cm wide), then flatten them slightly on the baking tray.

5. Add the topping:
   Sprinkle each cookie generously with the crispy tomato seaweed topping, pressing lightly so it sticks.

6. Bake:
   Bake for 12–15 minutes, until golden brown around the edges.

7. Cool and serve:
   Let the cookies cool on a rack. They’ll crisp up a little as they cool.

Tip:
Perfect as a savory snack with drinks, on a cheese board, or served alongside soup!