Fine cheese shortbread

Ingredients for 4 servings:

• 200 g hard cheese (e.g. Gruyère, Emmental, Parmesan, old Gouda, according to taste), grated
• 200 g butter, room temperature
• 200 g flour
• ½ tsp salt
• 1 egg(s)
• 1 shot of milk or cream
• salt and pepper
• Caraway, sesame or pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

approx. 50 pieces

Knead the butter, cheese, flour, and salt together, e.g. using a food processor. Shape the dough into a ball, wrap it in cling film, and chill for about 1 hour. Then roll out the dough to about 3 mm thick, fold it once, and roll it out another 3 mm. Whisk the egg with the milk and season with salt and pepper. Brush the dough thinly with the egg, then cut out diamond shapes or use cookie cutters. Sprinkle sesame seeds, caraway seeds, or pumpkin seeds and a little grated cheese on top. Preheat the oven to 160°C fan/convection oven or 180°C top/bottom heat and bake the cheese shortbread for about 15 minutes, watching it constantly. This recipe makes about 50 cookies.