Ingredients:
– Golden Pastry mix 450g;
– sour cheese 135g;
– butter for pastries 125g;
– milk 125ml;
– fresh baker’s yeast 15g.
Bake for about 15 minutes at 210-220˚C
Mix the ingedients by hand or with a spiral attachment on the mixer. When butter dissolves, the dough is ready. Form the dough into a square shape and let it rest for about twenty minutes. The next step is to thin out the dough to a thickness of 1 cm. Coat the surface with beaten egg. For a more attractive look, after coating, make a small cross or parallel cuts no deeper than 1-2 mm with the tip of a sharp knife. During baking, an attractive surface will be formed. Sprinkling with seeds is always a great idea. Cut the dough into even shapes by desire – rectangles, squares, circles… You can move the rest and repeat the procedure. Another tip, so that you have less dough in excess, make a square shape before cutting, and then applying straight cutting lines. We get the most excess dough with the round mold.
Before baking, the bars can rest for about half an hour, but if you’re in a hurry, they won’t mind to be put in the preheated oven immediately.
They are ideal for all kinds of nibbling.