Raclette & fennel shortbreads

Raclette & fennel shortbreads

Total: 1 hr 56 min. | Active: 30 min.
Nutritional value / piece: 28 kcal
, Fat: 2 g
, Carbohydrate: 2 g
, Protein: 1 g


100 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g white flour
1 pinch baking powder
¾ tsp salt
2 bags fennel tea, contents only
160 g raclette cheese, roughly grated
150 g butter, cut into pieces, cold
1 egg white
1 tbsp water


1 egg yolk
1 bag fennel tea, contents only
½ tbsp sesame seeds
½ tbsp poppy seed
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How it's done

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Mix the flour, baking powder, salt, tea and cheese in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white and water, mix quickly to create a soft dough – do not knead. Flatten the dough a little, cover and chill for approx. 1 hr.


Roll out the dough between two sheets of baking paper to a thickness of approx. 4 mm. Cut into squares, place on two baking trays lined with baking paper. Brush the shortbreads with egg yolk, mix the tea, sesame seeds and poppy seeds, sprinkle on top.

To bake

Approx. 13 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

Good to know
Note: Instead of raclette cheese, you can also use left-over semi-hard or hard cheese.
Shelf life: Store in an airtight container for approx. 1 week.

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