Shortbread Palms

For the shortcrust pastry: Knead all ingredients briskly in a mixing bowl or on a work surface to form a shortcrust pastry. Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working. Add as little flour as possible when rolling out the dough. This is best done between two baking mats or a thicker vacuum bag (or stronger plastic wrap). Before continuing to work the dough, sweep off excess flour thoroughly with a flour whisk or wider brush. Cut out palm trees with a cookie cutter. Bake: 165 °C hot air, 10 to 12 minutes).

Spread half of the cooled cookies with salmon paste, tuna paste, mustard, liptauer or a spread of your choice and place a second palm on top. Finely spread the stuck together cookie with spread and sprinkle with chopped pumpkin seeds and caraway seeds.

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