For the very best results, grate the cheese yourself, the ready-grated cheese will yield less flavourful cookies.
- 300g (2 ½ cups) plain (all-purpose) flour
- 4 teaspoons za’atar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 225g (1 cup) unsalted butter, cold, cut into small cubes
- 115g (4 ounces) freshly grated cheddar (or Kashkaval)
- 115g (4 ounces) freshly grated parmesan
In the bowl of a food processor fitted with the blade attachment, place the flour, za’atar, salt, and pepper. Pulse a few times to combine.
Add the cubed butter to the food processor and pulse another 5-10 times, until the butter is broken up into pea-sized pieces.
Add the two kinds of cheese to the food processor and pulse between 15-30 times, until the mixture adheres to itself and you have large doughy clumps that stick to the sides of the bowl.
Dump the dough onto a large piece of baking paper and use your hands along with the paper to shape the dough into a log about 5cm (2 inches) in diameter. Wrap the log in the baking paper and refrigerate for at least 30 minutes or up to 4 days. You can also freeze the log for up to 6 months.
Heat the oven to 180℃ (350℉).
Slice the log into ¾ cm (⅓ inch) thick rounds with a small, sharp knife and place them on a paper-lined baking tray, about 1cm apart.
Bake for 20-25 minutes until golden. Serve at room temperature.
Baked cookies can be kept in an airtight container at room temperature for 5 days.