1stickunsalted butter(112 g) take it out of fridge around 30 minutes before baking
1cupgrated cheese(120 g) fat content 40-45%, e.g. Italian cheese Provolone
Put the butter cut into pieces in a bowl. Add the egg yolk, finely grated cheese, flour, and salt. Make a fine, smooth dough out of the ingredients. Wrap it in cling film and put it in the freezer for 15 minutes.
In the meantime, line a baking tray with parchment paper. Dust the working surface with a bit of flour and get a rolling pin.
Roll out the rested dough to a thickness of about ¼ inch (0.6 cm) – not too thin! Use a cookie cutter to cut out hearts. Using a flat knife, transfer them to the prepared baking sheet.
Brush the egg white over the surface of the hearts. Sprinkle some of them with whole caraway seeds, others with poppy seeds.
Bake the hearts in a preheated oven at 356°F / 180°C (upper and lower heating) for 20 minutes until the surface is golden.
Makes about 40 heart-shaped crackers.
SERVING: Arrange the baked heart crackers in a bowl or on a platter and serve as a savory treat. They are excellent with a glass of wine or a beer.
In addition to the poppy and caraway seeds, sprinkle the hearts with sesame seeds, sweet ground paprika, or any good spice mix you have tried.
During baking, the hearts will puff up and become fluffy. They are soft and kind of fragile.
STORAGE: Store baked cheese hearts in an airtight container in a cool, dry place. They'll keep for about a week.