Hash Cheese Cookies
Photo by Andreas Thumm
Recommended amount of hash: 6g; makes around 120 pieces, 0.05g per piece.
7 oz | butter |
0.21 oz | hash |
¼ teaspoons | both paprika and pepper |
½ teaspoon | salt |
2 tablespoons | milk or water |
| 1 | egg, additionally 1 egg white |
10.5 oz | flour |
2.625 oz | cornstarch |
| 1 | small packet of baking powder |
7 oz | grated ripe cheese |
For Garnishing:
| 1 | egg yolk stirred with 1 tablespoon of milk or water |
1.75 oz | 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.
Hashew Cookies