Savory protein sticks with quark

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 250 g butter
• 400 g flour
• 1 tsp salt
• e.g. sesame
• n. B. herbs, Mediterranean

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Remove the butter from the refrigerator and let it soften for about 1 hour. In a baking bowl, mix the softened butter with the quark, salt, and herbs using a hand mixer. Gradually add the flour until about 3/4 of the mixture is incorporated into the butter and quark mixture. Sprinkle some flour on a clean work surface, place the entire mixture on it, and continue kneading with your hands. Add enough flour so that the dough no longer sticks to the work surface. If the dough sticks to the table, it will be difficult to shape the sticks. Too much flour will result in a floury taste. Once the dough ball is prepared and no longer sticks to the table, roll it out with your hands to form a 5 cm thick sausage shape and then divide it into pieces about 3-4 cm in size. Roll out each of the small pieces of dough with your hands into long, thin sausage shapes until they are about 5-10 mm thick. Then cut the thin sausage shapes into the desired lengths and distribute them on the baking sheet. Finally, sprinkle sesame seeds or herbs over the sticks and press down lightly. I get exactly two full trays out of the instructions for 500g of quark. Be careful, they will expand a little in the oven, leave some space between them. Bake for around 30 minutes at 200°C (top/bottom heat) until golden brown and slightly crispy. They should remain soft in the middle. They taste best fresh with your favorite dip. If you don’t eat them straight away, I recommend drying them completely in the oven at a low temperature, as they become sticky after a few days. Alternatively, leave them for a few days until they dry out on their own. The basic recipe can be expanded to include a variety of herbs or toppings. You can use any flour you like. For extra protein, we recommend replacing 30% of the flour with chickpea flour or something similar.