Raclette & fennel shortbreads

Total time: 1hr 56m
Preparation Time: 30m

For 100 piece

Nutritional Information

Contains 28 Kcal, 1g Protein, 2g Carbohydrates, 2g Fat


  • Dough
  • 250 g white flour
  • 2 bags fennel tea, contents only
  • 1 pinch baking powder
  • 0.75 tsp salt
  • 160 g raclette cheese, roughly grated
  • 150 g butter, cut into pieces, cold
  • 1 egg whites
  • 1 tbsp water
  • Shortbreads
  • 1 egg yolk
  • 1 bag fennel tea, contents only
  • 0.5 tbsp sesame seeds
  • 0.5 tbsp poppy seeds

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  • Dough

    Mix the flour, baking powder, salt, tea and cheese in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white and water, mix quickly to create a soft dough – do not knead. Flatten the dough a little, cover and chill for approx. 1 hr.
  • Shortbreads

    Roll out the dough between two sheets of baking paper to a thickness of approx. 4 mm. Cut into squares, place on two baking trays lined with baking paper. Brush the shortbreads with egg yolk, mix the tea, sesame seeds and poppy seeds, sprinkle on top.
  • To bake

    Approx. 13 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
  • Note:

    Instead of raclette cheese, you can also use left-over semi-hard or hard cheese.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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