Recipe for Crunchy Sticks with Feta and Cumin

In the bowl of a food processor, add the flour and ground cumin. Blend for a few seconds to combine. Add the cold butter cut into pieces and blend again until you achieve a sandy mixture.

Pour the mixture into a large bowl, add the crumbled cheese and yogurt, and mix quickly by hand to form a ball of dough. Do not knead too long. Divide the dough into 2 equal parts, form 2 balls, flatten them slightly to make two rectangles, wrap them, and refrigerate for at least 3 hours, ideally overnight. Well wrapped, the dough can be stored in the refrigerator for up to 3 days.

Preheat the oven to 180°C, static heat.

Roll out a piece of dough on a floured work surface to obtain a rectangle with a thickness of 5 mm.

In a cup, mix the egg yolk and milk, and brush the dough with this mixture.

Using a pastry cutter, cut long strips 1 cm wide and place them on a baking sheet lined with parchment paper. Then sprinkle them with cumin seeds (or not). I did half and half. You can also use sesame or poppy seeds.

Bake and cook for about 20 minutes or until they are golden brown (the more golden they are, the crunchier they will be).

In the meantime, prepare the second batch in the same way.

Remove the baking sheet from the oven and let the cookies cool. They will become crunchier as they cool down.