Crunchy Herb Sticks

Ingredients

• 2 handfuls mixed wild herbs (e.g., dandelion, sorrel, lamb's quarters, chicory)
• 300 g spelt flour (Type 630)
• 1 tsp salt
• 0.5 tsp cayenne pepper
• 1 tsp paprika flakes
• 200 g Low-fat quark
• 200 g cold butter
• 150 g grated hard cheese (e.g., Bergkäse, Emmental, Gouda)
• flour for dusting
• 1 Egg white

Instructions

1. 1.

   Rinse the herbs, shake dry and finely chop. In a bowl combine flour with salt, cayenne pepper, and paprika flakes. Add quark, cubed butter, 50 g cheese, and herbs. Knead with dough hooks until smooth. Form into a ball, wrap in foil, and refrigerate for about 3 hours.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Line two baking trays with parchment paper.

3. 3.

   Divide the dough into four pieces and roll each on a floured surface. Cut each roll into ten slices and roll each slice into sticks about 20 cm long. Place on the trays, brush with whisked egg white, sprinkle with remaining cheese, and bake in the oven for about 12 minutes. Remove from tray and let cool.