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 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 according to desired size). Add the filling, distribute evenly and spread out.

For the butterflies: fold the sides inwards 2 x, keeping space between the two strips and fold these onto each other. Place the strips in the freezer so they can stiffen. This makes them easier to cut into neat biscuits (4 to 5 mm). Then bake on baking paper in the oven for 18 to 22 min. at 200°C. Allow to dry in a low oven at 100°C or drying cabinet.