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Hash Cheese Chips

The dough requires patience, because it must be stored in the refrigerator for one day.

Recommended amount of hash: 2g; makes around 60 pieces, 0.03g per chip

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50 g
2 g
level teaspoon of salt
2 tablespoons
egg yolk
125 g
50 g
grated Emmentaler cheese

Melt 20g of butter. Warm up the hash, crumble it, and dissolve it in the butter. Knead in the rest of the butter, then add the salt, cream, and egg yolk.

Mix the flour with the cheese, and knead it into the butter mass. Form the dough into a roll with a diameter of 4 cm, and roll it up in baking paper. Let the dough set in a cool place for one day, so that it can be cut into fine slices.

Preheat the oven to 175 degrees Celsius and bake the chips for 8-10 minutes.