Quark cookie sticks are an unreasonably tasty cheese cookie with a crunchy sugar crust. A quick cold dough with grated butter, an hour in the fridge - and crumbly sticks are ready. A great snack and a perfect companion for tea; I highly recommend them!
Quark Cookie Sticks with Sugar Crust
Crumbly quark (cottage cheese) cookies shaped as sticks with a crunchy sugar crust - a quick cold dough made with grated butter.
Ingredients
Method
- All the ingredients should come straight from the fridge. Grate the cold butter, add the quark, egg, salt, vanilla and baking powder.
- Sift in 100 g of flour first and quickly mix the dough, working in the remaining flour as you go.
- Roll the dough out between two sheets of parchment, dusting it well with flour on both sides, into a sheet 0.5-0.7 cm (about 1/4 inch) thick.
- Chill the sheet in the fridge for an hour.
- Take the chilled dough out, cut it into thin strips and sprinkle generously with sugar, pressing it in lightly with your hand.
- Transfer the sticks to a parchment-lined baking sheet and bake for 20-25 minutes at 180-185°C (355-365°F).
- All done - enjoy!
Notes
The main secret is cold ingredients and quick mixing. If the quark is wet, the dough may ask for a little more flour.
Tips for crumbly sticks
- Everything straight from the fridge. This is the main secret: a cold, quickly mixed dough gives that crumbly, flaky texture.
- Grate the cold butter - it distributes evenly through the dough with barely any kneading.
- Add the flour in stages: sift in 100 g first and work in the rest as needed. Quark varies in moisture, so judge by the dough.
- Roll between two sheets of parchment, dusting both sides well with flour - the sticky cheese dough won't grab the rolling pin.
- The hour in the fridge is non-negotiable: a chilled sheet cuts into neat strips and holds its shape in the oven.
- Be generous with the sugar and press it in lightly with your hand - in the oven it turns into a crunchy crust.
FAQ
What kind of quark or cottage cheese works best?
A firm, fairly dry quark (or well-drained cottage cheese) is best. If yours is wet, the dough will ask for more flour and the cookies will be less crumbly - strain or press it briefly beforehand.
How do I store the cookie sticks?
They keep for several days in a sealed container at room temperature, but the sugar crust softens over time - they're crunchiest in the first day or two. Freshly baked sticks also freeze well; re-crisp them in the oven.
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