French caraway cookies, savory

Ingredients for 1 servings:

• 200 g Flour (wholemeal spelled flour)
• 50 g butter, soft
• 125 g quark, 20% fat
• ½ tsp sea salt
• 1 tsp herbs de Provence
• 1 pinch of chili pepper(s)
• 1 egg yolk
• 1 tbsp water
• 3 tsp caraway seeds, whole

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

healthy and spicy snack, makes about 40 pieces

Mix the spelt flour with the butter, quark, salt, herbs, and chili to form a smooth dough. Shape the dough into a log about 3 cm in diameter on a floured surface, cover, and let rest in the refrigerator for about 30 minutes. Preheat the oven to 180°C. Cut the log into about 40 equal-thick slices and place them on a baking sheet lined with baking paper. Whisk the egg yolk with a tablespoon of water, brush the cookies with it, and sprinkle with the caraway seeds. Bake in the oven for 15 to 18 minutes. If you want to bake these savory, French caraway cookies according to the WW or particularly low-fat recipe, use high-fat margarine instead of the butter and low-fat quark with a 20% fat content. Each cookie will then have approximately 0.5 kg of fat, rounded up. Refrigeration time: about 30 minutes. Baking time: about 15-18 minutes at 180°C. Each cookie contains about 30 kcal.