Crispy, light sheep's cheese biscuits

Ingredients for 1 servings:

• 125 g sheep’s cheese
• 75 g butter
• 1 egg yolk
• 1 tbsp cream
• 2 tbsp black cumin
• 125 g flour
• ¼ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

Drain the feta cheese and crumble it slightly. Cut the butter into pieces. Place both in the freezer for 20 minutes. Mix the flour and salt in a bowl, add the ice-cold butter and feta cheese pieces, and mix with your fingertips until crumbly. Stir in 2 tablespoons of cold water with a fork and press the dough into a finger-thick sheet. Knead as little as possible (the butter and feta cheese pieces should still be visible). Wrap the dough in cling film and place it in the refrigerator for 1 hour. Dust the work surface with a little flour and roll the dough out into a rectangle (15 x 45 cm). Then, as with puff pastry, fold the right and left sides of the dough towards the middle and roll the dough out into a rectangle again. Repeat this process 3 more times, working quickly. Fold the dough over again, wrap it in cling film, and place it in the refrigerator for 1 hour. Meanwhile, preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper, whisk together the egg yolk and cream. Remove the dough from the refrigerator and roll it out into a rectangle (16 x 20 cm) about 1 cm thick. Cut the rectangle into 4 cm squares. Place the biscuits on the baking sheet, leaving some space between them, brush with the egg yolk and cream mixture, and sprinkle with black cumin seeds. Bake the squares in the oven for 15-20 minutes, until they are nicely risen, crispy, and brown. This dough yields approximately 20 biscuits.