for 100 pieces

Dough

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

Shortbreads

1	egg yolk
1 bag	fennel tea, contents only
½ tbsp	sesame seeds
½ tbsp	poppy seed

How it's done

Dough

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.

Shortbreads

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.

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