Preparation

Fold the dough sheet open and add 2% salt, evenly distributed. Fold the dough to close, roll out and fold 1 x 3. Then leave it to rest in the cooling cell for at least 1 hour. Cream the butter until smooth and then add the cheese and spice mix. Mix together. Roll out the dough to a thickness of 2 mm and 45 cm wide (vary per desired size). Add the filling, distribute evenly and spread out.

For Elephant Ears: gently roll up both sides to the middle. Place the strips in the freezer so they can stiffen. This makes them easier to cut into neat biscuits (4 to 5 mm). =

Bake following the baking advice. Allow to dry in a low oven at 100°C or drying cabinet.