Cornflakes Cheese Cookies

Ingredients:
100 grams of cold salted butter
75 g margarine
1 / 2 teaspoon salt
1 egg yolk
150 gr grated Edam cheese
50 g cornflakes, crushed
175 g low protein flour
20 gr milk powder
1 / 2 teaspoon baking powder

Topping:
30 g egg whites
125 gr icing sugar
1 / 4 tsp lemon juice
1 / 2 tbsp mocha paste

1. Mix butter sauce, margarine, and salt, for 1 minute. Add egg yolks. Mix smooth. Add cheese and cornflakes. Mix well.
 

2. Put flour, milk powder, and baking powder, as it sifted and mix evenly.
 

3. Milled thin dough. Print the form of tears. Place on baking sheet that has margarine spread.
 

4. Oven 35 minutes with a fire under the temperature 130 degrees Celsius until cooked.
 

5. For topping, mix egg whites until fluffy half. Enter the icing sugar bit by bit as it whipped until thick. Add lemon juice. Mix smooth. Take a few toppings. Add mocha pasta. Mix well. Enter a triangle in a plastic bag.
 

6. Dip pretzels into white plastic. Strikeout with glasur mocha. Pull the line alternately.
 

7. Oven 8 minutes with a fire below, the temperature 100 degrees Celsius until dry.