- 125 g butter
- 125 g potatoes, cooked & mashed
- 125 g flour
- 1 egg, beaten
- 1 tablespoon caraway seeds
- Preheat oven to 475°F.
- Combine butter, potato and flour to form dough, and knead on a well-floured surface.
- Refrigerate for 15 minutes, then roll out very thinly.
- Cut into narrow strips.
- Place on a well greased baking tray and brush with beaten egg.
- Sprinkle with salt and caraway seeds.
- Bake until golden (about 10 minutes).