Urmelis savory 3 cheese cookies

Ingredients for 1 servings:

• 250 g flour
• 200 g butter, cold
• 60 g Camembert(s) or Bavarian soft cheese
• 60 g Gouda, young to medium-aged
• 60 g mountain cheese, or another spicy cheese such as Brie, Sbrinz or similar
• 1 tsp baking powder
• 1 pinch of nutmeg
• 1 pinch of pepper, white or mixed
• ½ tsp paprika
• 1 pinch of herbal salt
• 2 eggs, size L
• 2 tbsp milk or cream
• Caraway, fried onions or poppy seeds, sesame, etc.

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

3 types of cheese combined in one cookie!

Finely grate the Gouda and Bergkäse cheese, then press the soft cheese through a sieve with the other cheeses. Mix the flour with the baking powder and then sift it onto the work surface. Sprinkle the cheeses on top. Spread the butter in small pieces over the mixture and add one egg to the center. Sprinkle the spices (nutmeg, pepper, paprika, and herb salt) over it. Break everything up with a spatula and then quickly knead into a dough. Wrap the dough ball in plastic wrap and place it in the refrigerator for one hour. Meanwhile, separate the second egg and mix the egg yolk with the milk. Place the caraway seeds and fried onions in a small bowl each. Preheat the oven to 220°C (top/bottom heat). Line a baking sheet with baking paper. Have a second sheet of baking paper ready. Cut two large freezer bags into pieces. Spread one bag out on the work surface and sprinkle with a little flour. Remove the dough from the refrigerator and divide it in half. Place one half back in the refrigerator until ready to use. Roll out the other half between the freezer bags to a thickness of about 1/2 cm. Cut out circles or other shapes such as mushrooms, stars, etc. with a diameter of about 3 cm. Brush the cookies with the egg yolk mixture and sprinkle with caraway seeds. Bake for about 8-10 minutes on the second rack from the bottom until golden brown. While the cookies are in the oven, process the remaining dough and place it on the prepared sheet of baking paper, brush again with the mixture and sprinkle with fried onions. Remove the first batch from the oven, remove the paper from the baking tray and let it cool on a wire rack. Place the baking paper on the baking tray and bake the next batch. Continue working with the dough little by little; I always alternate between one tray with caraway seeds and one with fried onions. You may need to shorten the baking time slightly with each batch; you don’t want them to get too brown, but rather stay golden yellow.