Venetianisches Gebäck
(Venetian Pastry) Recipe

Origin: Germany      Period: Traditional

Ingredients:

210g plain flour
1 tsp garlic salt
1 tsp dried oregano, crumbled
35g freshly-grated Parmesan cheese
100g butter
4 tbsp cold water (or more) to bind

Venetianisches Gebäck
(Venetian Pastry) Preparation:

Method:

Sift together the four and the garlic salt then stir-in the oregano and the grated cheese. Dice the butter then either rub into the dry ingredients or cut in with pastry knives until the mixture resembles fine breacrumbs. Add just enough cold water to bring the mixture together as a dough then wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes before use.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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