- 80 g Lustenberger 1862 creamy and extra-tangy
- 100 g buckwheat flour
- 80 g wholemeal spelled flour
- 1 tbsp. sesame seeds
- 100 g butter
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. salt
- 1 egg
These biscuits are great when sprinkled with a little cream cheese.
First, toast the sesame seeds in the pan over medium heat until they turn a golden colour. Toss the contents of the pan several times so that the seeds do not burn. Finely grate the Lustenberger 1862 creamy and extra tangy cheese.
Mix the two types of flour with the salt and pepper and the cooled sesame seeds. Cut the butter into pieces and add it to the flour with the finely grated cheese and the egg. Afterwards, quickly knead the mass to a smooth dough. Refrigerate for 15 minutes.
Preheat the oven to 160°C on convection setting.
Now place the dough on a lightly floured surface - roll out 2 - 3 mm thick and cut with a pastry wheel in approximately 5 cm x 3 cm rectangles. Then place the shortbread biscuits on a baking sheet lined with baking paper.
Bake in the centre of the oven for 12 minutes until the buckwheat cheese shortbread biscuits are lightly browned on the edges.