Cheese Cookies

Sift the flour with the baking powder onto the work surface.

Finely grate the Gouda and Parmesan, and press the Camembert through a sieve.

Sprinkle the cheeses over the flour and cut the cold butter into small flakes on top.

Make a well in the center, add the egg, sprinkle over the paprika, pepper and nutmeg, and quickly knead everything into a smooth shortcrust dough.

Cover the dough and rest it in the refrigerator for 60 minutes.

Line a baking sheet with parchment paper and preheat the oven to 200°C (fan).

Divide the dough into two portions and roll each out on a lightly floured surface to about 0.5 cm thickness.

Cut out desired shapes and place them on the baking sheet with some space between.

Beat the egg yolk with the cream, brush the cookies with it and alternately sprinkle with poppy seeds, sesame and sunflower seeds.

Bake the cookies for about 10 minutes until golden and then let them cool on a wire rack.