Cheese feet

Ingredients for 1 servings:

• 150 g butter
• 180 g Emmental or Gruyère cheese, grated
• 250 g flour
• ½ cup cream
• ½ tsp salt
• 1 pinch of paprika powder
• ½ tsp baking powder
• 1 egg(s), including the yolk
• poppy
• Caraway seeds
• sesame
• Almonds or pistachios, chopped
• Salt, coarse-grained

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours

savory pastries

Mix the butter with the cheese well. Knead in the cream, salt, and paprika powder. Quickly knead in the flour sifted with the baking powder. Divide the dough into two or three portions and let it rest in the refrigerator for about two hours. Roll out the dough portions one after the other on a floured surface to a thickness of about 6 mm. Cut out cheese feet and place them on a baking sheet lined with baking paper. Brush on the beaten egg yolk and sprinkle with poppy seeds, caraway seeds, etc., if desired. Bake the cheese feet in an oven preheated to 200 °C on the middle rack for about 15 minutes until golden brown. Place on a wire rack to cool. Variation: How about adding “cheese hands”? There are also small cookie cutters for hands. And if you want right and left feet, or hands, simply turn the shape over.