In Autumn, the squirrel activity on La Motte reaches another level as they scurry to gather acorns and stock up for winter. Inspired by the charming little acorns falling out of the age-old oaks at this time of year, our giant wooden acorns outside the La Motte Bakery invites kids to play and adults to Instagram! We also have the most delightful acorn-shaped baskets and wooden boards in the Farm Shop!

When we stumbled upon the most delightful cookie cutters in the shapes of acorns, squirrels and oak leaves, we couldn't resist baking a few savoury biscuits that will be delightful with a glass of wine!

Try Rosemary & Cheddar  with a glass of La Motte Millennium or  Parmesan and Herb with a the La Motte Sauvignon Blanc! They are just delicious as part of a cheeseboard and can even be a charming gift!

Here are the recipes: 

Cheese & Herb Cookie Recipe

inspired by Geraldine's recipe

250 g flour

125 g butter (room temperature)

100 g Parmesan cheese (grated) and 2 tablespoons dried mixed herbs

or

100 g Cheddar cheese (grated) and 2 tablespoons rosemary leaves (chopped)

1 egg

1 tbsp milk/water

1/4 tsp sea salt

Preheat oven to 180 °C

Decide whether you want to make the Parmesan and herb cookies or the Cheddar and rosemary cookies. (Recipe is enough for about 36 cookies)

Combine all the ingredients, except the milk/water and mix well until smooth. Add milk/water if it is too crumbly.

Cover the ball of dough in clingwrap and rest in the fridge for 15 minutes.

Dust workspace with flour and roll out the chilled dough to about 0.5 cm.

Decorate the dough with fresh herbs such as parsley, dill, thyme, oregano or rosemary on the dough.

Cover with baking paper and gently roll with a rolling pin for herb decorations to get stuck into the dough.

Cut into shapes with a cookie cutter.

Bake on a lined sheet until the edges are golden - 12 minutes.

Cool and enjoy!