Cookies "Salty columns"

600 g wheat flour
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440 g butter

1 egg

cumin, salt

240 g water

citric acid

Dissolved in water, citric acid, salt, egg administered, pour flour (90% of total weight) and kneaded dough. The remaining flour is used for mixing with the oil and the dough rolling. After mixing, the dough is left for 30 min. The oil was kneaded and mixed with flour dough impart a rectangular shape is cooled to a temperature of 14C. The finished dough is rolled out to a thickness of 2.5 cm. In the middle of the reservoir put the prepared oil and close the free end of the test in the form of the envelope. Envelope rolled in one direction and the resulting layer is folded four times, then again rolled and folded four times. Thereafter, the dough is covered with a cloth and allowed to stand for 30 minutes in the cold. The cooled dough is rolled out again and placed in a refrigerator for some time. Then roll the dough to a thickness of 0.8 cm, put on a baking sheet, brush with egg and sprinkle with caraway seeds and salt. The prepared dough was cut into strips having a width of 1.5 cm and a length of 12 cm and baked.