Parmesan spoon

Ingredients for 4 servings:

• 150 g Parmesan
• 125 g flour
• 1 pinch of baking powder
• 1 egg(s)
• 1 egg yolk
• 125 g butter, cold
• 1 tbsp whipped cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

delicious pastries for tomato soup or minestrone

Grate the cheese. Mix 125g flour and baking powder. Add the cheese (except for 3 tablespoons), 1 egg, and the butter in small pieces. Knead everything into a smooth shortcrust pastry. Chill for about 30 minutes. Roll out the dough in a freezer bag to about 3mm thick or on a floured work surface. Cut out about 60 spoonfuls (spoon cutters). Place on 2-3 baking sheets lined with baking paper. Whisk the egg yolk with the cream and spread it over the dough. Sprinkle with the remaining Parmesan cheese and bake in a preheated oven (electric oven: 200°C, fan: 175°C/gas mark 3) until golden brown (5-8 minutes, depending on the oven). Let cool and store in a pastry tin.