Mummon savory cookies

(approx. 24 pcs)

Ingredients:

1 dl/50 g Mummon Delight potato flakes
2 dl wheat- or gluten-free flours
2 tsp sugar
1 tsp salt
1 tsp baking powder
70 g butter
1/2 dl water
1 egg

Preparation:

Mix dry ingredients. Add the softened butter in pieces and mix with a mixer into a crumbly mixture. Add the water and egg and mix until smooth.
Roll the dough into a thin sheet, prick with a fork and cut diamonds with a knife or cut out cookies with a small cookie cutter.
Bake on a baking sheet lined with parchment paper in a 180-degree oven for about 10 min.
Let cool on the baking sheet.
The recipe yields two baking sheets of cookies. Store the cakes in a tin box.

Fish filling:
1 tub (100 g) plain cream cheese
1 dl cream, whipped
100 g cold-smoked salmon in small cubes
1 tbsp dried dill
a couple of drops of lemon juice

Mix all ingredients together, pipe the paste onto the cookies and garnish with dill.

Meat filling:
1 tub smoked reindeer cream cheese
1 dl cream, whipped
1/2 dl chopped parsley or 1 tbsp dried parsley.
a pinch of black pepper
Mix the ingredients together. Pipe onto the cakes and garnish with parsley.