Thursday, September 13, 2012


450 grams flour
200 grams sour cream
200 grams yoghurt
3 teaspoons yellow mustard
3 teaspoons baking powder
1 medium egg
½ teaspoon salt
½ teaspoon black pepper
50 grams pumpkin seeds

Sift the flour with the baking powder, add salt and pepper, one egg, sour cream and yoghurt and form a dough (you may need a bit more flour, depending on the size of the egg). Immediately transfer the dough to a lightly floured surface, roll it out to about 5 mm (¼ inch) thickness and cut into bars of desired size. Arrange the bars on a baking sheet lined with baking paper, glaze them with an egg yolk beaten with a bit of water and sprinkle with the pumpkin seed. Bake in a preheated oven, at 190˚C, for about 18-20 minutes.