Measurements [American]
- 250 g flour
- 1 tsp baking powder
- pinch of salt
- pinch of hot paprika
- 1 egg
- 125 g butter, cut into 18 pieces
- Either:
- 200 g gouda, finely shredded
- 200 g emmental, finely shredded
- 1 egg yolk
- Either:
- 2 Tb sesame seeds
- 2 Tb poppy seeds
Preheat oven to 175 degrees C.
In a stand mixer or with a hand mixer, mix all ingredients except yolk and seeds until it looks like crumbly, streusel topping. Turn onto counter and knead just until it comes together into a uniform dough.
Alternately, by hand, knead all ingredients except yolk and seeds just until dough comes together into a uniform dough.
Roll out to 0.6 cm thick. Cut out using a foot-shaped cutter and lay on a parchment-lined cookie sheet. Brush with yolk and sprinkle with seeds. Re-roll scraps and cut out more feet. Bake 12 to 15 minutes until just a bit brown around the edges.