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Hash Cheese Cookies

Hashew Cookies

Photo by Andreas Thumm

Recommended amount of hash: 6g; makes around 120 pieces, 0.05g per piece.

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200 g
6 g
¼ teaspoons
both paprika and pepper
½ teaspoon
2 tablespoons
milk or water
egg, additionally 1 egg white
300 g
75 g
small packet of baking powder
200 g
grated ripe cheese

For Garnishing:

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egg yolk stirred with 1 tablespoon of milk or water
50 g
grated ripe cheese
a bit of unrefined salt, caraway, poppy-seeds, paprika, and pepper mixed with parmesan cheese

Melt 50g of butter. Warm the hash up in the oven, crumble it, and dissolve it in the butter. Knead in the rest of the butter, then stir in the spices, milk or water, egg and egg white.

Sift the flour, cornstarch, and baking powder, then mix in 150g of cheese. Knead in the hash-butter mixture. Let it cool for one hour.

Preheat the oven to 200 degrees Celsius.

Roll the dough out thin. Brush it with the thinned egg yolk and sprinkle on the cheese and spices. Press them down. Cut the dough into squares, triangles, diamonds, or small round cookies. Lay the pieces on a prepared baking sheet and place it on the middle rack of the preheated oven for 15-20 minutes until golden brown.