These savory, melt-in-your-mouth cookies are made with white cheese and topped with nigella and sesame seeds. A satisfying alternative to sweet cookies for breakfast or teatime.
Mix the softened butter with the crumbled white cheese. Add the egg white, reserving the yolk for the tops. Gradually add the baking powder and flour until a soft dough forms that does not stick to your hands.
Take walnut-sized pieces of dough and roll them into balls or crescent shapes. Arrange them on a parchment-lined baking sheet.
Brush the reserved egg yolk over the cookies, then sprinkle with nigella seeds and sesame seeds. Bake in an oven preheated to 180°C / 355°F for about 22 minutes, until golden on top.
If the cheese is salty, do not add extra salt to the dough. Contains gluten (wheat), eggs, and milk (butter and white cheese). Store the cookies in a sealed container for up to three days; warm them slightly before serving again.
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