Feta cheese cookies

Ingredients for 1 servings:

• 100 g feta cheese, diced
• 30 g Parmesan, roughly diced
• 1 clove(s) garlic, diced
• 350 g flour
• ½ tsp baking powder
• 100 g butter or margarine
• 50 ml milk
• 1 ½ tsp Ras el Hanout
• ½ tsp salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

the taste only really unfolds after it has completely cooled down

Roughly dice the Parmesan and add it to the food processor. Peel the garlic and roughly chop it. Chop both together until almost finely. Now roughly dice the feta cheese and add it to the processor. Chop everything until a paste forms. This whole process can also be done without a food processor. To do this, finely grate the Parmesan, then peel the garlic and press it through a garlic press. Now finely dice the feta cheese. Place all three ingredients in a bowl and knead until a fine paste forms. Now mix the ras el hanout, baking powder, salt, sugar, milk, and butter until creamy. Then add the cheese paste and mix everything well until creamy. Now fold in the flour. The finished dough should come away from the mixing bowl in a “lump” without leaving any residue and should be soft and elastic. Then wrap it in cling film and place it in the refrigerator for at least 30 minutes. Then, roll out on a floured surface to a thickness of about 0.5 cm and cut out shapes of your choice using a small (about 5 cm) cutter. Place on a baking tray lined with baking paper and bake at 180°C (top/bottom heat) (160°C fan-assisted oven) for 20-25 minutes until golden brown. If the cookies are still a little soft in the middle, bake for another 5 minutes. Then transfer to a wire rack and let cool completely; they will be wonderfully crumbly and the flavor will fully develop. Store in an airtight container or snack on while watching TV.