1. Make dough
   Knead all ingredients into a smooth dough.
2. Cool the dough
   Wrap the dough in foil and refrigerate for 24 hours.
3. Prepare the dough
   The next day, let the dough rest at room temperature for half an hour, knead briefly but intensively until smooth, roll out to 4 mm and cut into the desired shape.
4. Bake
   Depending on the size, bake for about 12–15 minutes at 180°C top/bottom heat until crispy.
5. Let cool
   Once cooled, store in an airtight container; the cheese pastry will keep for up to 14 days.

Our tips

• The warmer the dough gets during processing, the harder it is to work with
• For even rolling out, suitable wood helps (see picture)
• If the pastry becomes soft after 1-2 days, it may be due to the Parmesan cheese (try a different variety)