Wholemeal cheese pastries

Ingredients for 1 servings:

• 200 g Emmental or Gouda, grated
• 200 g butter
• 250 g whole wheat flour
• ½ tsp salt
• 1 pinch of baking powder
• 35 g whole wheat flour (dusting flour)
• 2 egg yolks
• 2 tsp milk
• n. B. Caraway
• e.g. paprika powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Delicious snack

Make a shortcrust pastry from grated cheese, butter, flour, baking powder, and salt. Knead all the ingredients together, but do not overmix. Wrap the dough in cling film or place it in a plastic container and chill for half an hour. Spread the flour on the work surface and roll out the dough. It’s easiest to do several batches. Use a pastry wheel to divide it into small diamonds or squares and place them on a baking sheet lined with baking paper. Mix the egg yolk with the milk and brush the diamonds/squares with it. Sprinkle with caraway seeds and paprika to taste. If you like, you can also sprinkle almond flakes on top. Or you can make three different types, each with one topping. Bake at 180°C (350°F) for 15-20 minutes and let cool on the baking sheet. The baking time depends on the size of the pastry and can vary considerably. This amount should fill about two baking sheets. It tastes great with beer or wine, or as a snack between meals. The pastries can also be stored in the freezer, as they can be quickly defrosted in the oven when needed.