Chnoeiblaetze: comes from ‘knee’ for ‘Chnoei’ and ‘Fleck’ for ‘Blaetze’, whereby Fleck is used in the sense of shred or alternatively piece. This name comes from the fact that in the past – possibly still today – the ‘Chnoeiblaetze’ were pulled over knees until they were nice and thin.
In a baking bowl, arrange the flour into a ring. Mix the remaining ingredients neatly and add to the center of the flour ring. Mix everything together to form a smooth dough, wrap it in plastic wrap and let it rest in the icebox for about 1 hour.
Arrange the dough into sausage 3 mm thick and cut into pieces long on the spot. Roll out wafer-thin (0.75 mm) into round cookies, flatten if necessary.
Bake the cookies at 170 °C in floating oil until done, drain on kitchen towel. Sprinkle with fine sugar.
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