Total Time: 1 hour
1 teaspoon of baking powder without phosphate, sifted
½ teaspoon of sea salt and ground chili
150g of low-fat creamy quark
200g of butter, soft in cubes
1+1 whole eggs
Cumin and sesame seeds to finish
Next, stir in the quark, yogurt, butter and 1 egg.
Start kneading a dough with a spatula until you get a smooth and homogeneous texture. The dough should not be too thick, nor too sticky. Cover with a cling foil and refrigerate for 20 minutes.
Preheat the oven to 180 degrees.
Take the dough out and divide into 2 parts. Roll it out between 2 sheets of cling foil into a rectangular shape of 0,5 cm thick. Cut the strips with a pastry wheel.
Always take 2 strips of the dough and braid them into an easy pony tail. Connect the ends and gently place into a large baking tray lined with some baking paper. Continue with the rest of the 1st part of the dough.
Then, brush with egg and sprinkle with cumin. Let it dry for a couple of minutes and bake about 15 minutes until golden.
Meanwhile, prepare the 2nd part of the dough accordingly. Brush with the egg and sprinkle with sesame seeds. Bake and let it cool down for a bit.
Makes 2 large baking trays of the sticks.