- 8 ounces of unsalted butter, room temperature
- 1 cup grated aged gouda
- 2 cups unbleached flour
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves chopped
- 1 egg white, lightly whisked
- 1/2 cup Fleur de Sel
- Place the butter and cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined.
- In a medium bowl, which together flour, salt, and chopped thyme.
- With the mixer on low speed, add the flour mixture, beating just until everything is blended and the dough can be handled.
- Turn the dough out onto a lightly floured board. Divide it into two pieces. Roll each piece into a 1 1/2 inch cylinder. Wrap tightly in parchment paper and chill for at least 4 hours.
- Position baking rack in the center of your oven and line two baking sheets with parchment paper.
- Bring the cylinders to cool at room temperature. Slice into coins between 1/8 and 1/4 inch thick. Place on a the prepared baking sheets, 1 inch apart. Brush the tops of the slices with the egg white and sprinkle with some Fleur de Sel.
- Bake for 8-10 minutes, or until puffed and golden brown.
- Cool on a rack before serving.