John Myers
Ingredients for 1 servings:
- 200 g flour
- 200 g cheese (Gouda), grated
- 200 g butter
- 2 egg yolks
- Flour for the work surface
- e.g. sesame and
- poppy and
- Caraway powder for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
For the shortcrust pastry, sift the flour onto a baking board. Make a well in the center. Add the two egg yolks to the well. Cut the butter into small pieces and scatter over the flour. Add the grated Gouda cheese. Using two wide knives, chop the ingredients into a crumbly mass. Quickly knead with cold hands until a firm dough forms. Wrap in foil and let rest in the refrigerator for 2 hours. Then, using a little flour, roll out the dough to a thickness of half a centimeter. Cut out any shapes you like and brush with beaten egg. Sprinkle with sesame seeds, poppy seeds, and caraway seeds. Bake at 180°C for 10-12 minutes. The pastry will keep for 4-5 weeks if stored in an airtight container.
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