Sablés with Emmentaler AOP and rosemary

For about 24 pieces

1. Knead the butter together with the Emmentaler AOP, spelt flour, egg white, salt, nutmeg and chopped rosemary until you obtain a smooth dough.
2. Shape the dough into a 25 cm roll, approx. 5 cm in diameter, wrap in cling film and leave to rest in the fridge for 1 hour.
3. Preheat the oven to 200 °C top/bottom heat and line two baking trays with baking paper.
4. Cut the roll of dough into 1 cm thick slices and place on the baking trays. Sprinkle with a little fleur de sel and garnish with rosemary sprigs.
5. Bake the individual trays for 10-12 minutes until the edges of the sablés are golden brown.
6. Leave to cool completely on a wire rack.