Kaşarlı tuzlu kurabiye is a crumbly savoury cookie made by rubbing butter and grated kashar cheese into flour. A classic teatime snack, it is finished with a scattering of nigella seeds on top.
Mash the room-temperature butter with the grated kashar cheese in a bowl, then add the flour and salt and rub together into a crumbly dough.
Wrap the dough and chill it in the refrigerator for 20 minutes.
Pinch off small pieces of the rested dough and shape them into thin sticks or rings on a baking tray, then brush with beaten egg yolk and sprinkle with nigella seeds.
Bake in an oven preheated to 180°C for 15 minutes, until the edges turn lightly golden.
Do not overwork the dough while shaping it, or the cookies will turn out tough. Allergens: contains wheat (gluten), milk and dairy, and egg.
If you swap the kashar for processed cheese, the cookies come out softer and less salty; I would add half a teaspoon more salt in that case.
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