For the herb sticks, mix flour with baking powder, salt and the herbs. Squeeze out the skimmed curd in a cloth, leaving just under 400 g in weight.
Knead flour, curd and milk and let rest for at least an hour. Then form slender sticks from the dough, place on a greased baking tray, brush the sticks with a little milk and sprinkle with coarse salt.
Bake at 160 degrees for 20 -25 minutes. Wrapped in cellophane, the herb sticks stay fresh for a few days.
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