Cheese feet

Ingredients for 1 servings:

• 300 g cheese (Emmental)
• 300 g flour
• 200 g butter
• 1 tsp salt
• 2 tbsp cream
• n. B. Poppy
• e.g. sesame
• n. B. linseed
• n. B. Black cumin
• n. B. almond(s)
• n. B. cheese
• e.g. peppers
• Flour , for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

and other cheesy little things, enough for 3 trays

Finely grate the Emmental cheese. I always grate the cheese coarsely, freeze it for two hours, and then grind it very finely in a blender. Combine the flour, finely chopped butter, cheese, and salt in a mixing bowl and knead into a smooth shortcrust pastry. Wrap in foil and chill for at least an hour. Roll out the dough in portions on a floured surface to a thickness of about 3 mm. Cut out small cheese feet or other shapes. Place on a baking sheet lined with baking paper. Spread with cream and sprinkle with seeds, paprika, cheese, etc. Bake at 170°C (fan oven) for about 15 minutes, then let cool. The pastry is also very suitable for freezing. This amount of dough makes 3 baking sheets.