This is the cheese biscuit after the original recipe from 1949, by the Delft confectioner Jo Roodenrijs, the founder of ROKA. The basis of refined puff pastry (90 layers), 30% carefully matured old Gouda cheese and other high-quality ingredients ensure an intense cheese taste. A cheese biscuit that melts on the tongue. Ingredients: wheat flour (gluten), gouda cheese (30%) (milk), vegetable fats (palm, coconut) and vegetable oil (rapeseed), salt.
This is the cheese biscuit after the original recipe from 1949, by the Delft confectioner Jo Roodenrijs, the founder of ROKA. The basis of refined puff pastry (90 layers), 30% carefully matured old Gouda cheese and other high-quality ingredients ensure an intense cheese taste. A cheese biscuit that melts on the tongue. Ingredients: wheat flour (gluten), gouda cheese (30%) (milk), vegetable fats (palm, coconut) and vegetable oil (rapeseed), salt.
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This is the cheese biscuit after the original recipe from 1949, by the Delft confectioner Jo Roodenrijs, the founder of ROKA. The basis of refined puff pastry (90 layers), 30% carefully matured old Gouda cheese and other high-quality ingredients ensure an intense cheese taste. A cheese biscuit that melts on the tongue. Ingredients: wheat flour (gluten), gouda cheese (30%) (milk), vegetable fats (palm, coconut) and vegetable oil (rapeseed), salt.
This is the cheese biscuit after the original recipe from 1949, by the Delft confectioner Jo Roodenrijs, the founder of ROKA. The basis of refined puff pastry (90 layers), 30% carefully matured old Gouda cheese and other high-quality ingredients ensure an intense cheese taste. A cheese biscuit that melts on the tongue. Ingredients: wheat flour (gluten), gouda cheese (30%) (milk), vegetable fats (palm, coconut) and vegetable oil (rapeseed), salt.
Last updated at 16/11/2024 19:49:45
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originally posted on petersofkensington.com.au
originally posted on petersofkensington.com.au
originally posted on petersofkensington.com.au
Updated about 4 hours ago
