Buttery tea bites

Here's how:

• 1

  Assemble the food processor with the blade attachment and add the flour and sugar. Crumble in the cold butter and let it be worked into the flour mixture.

• 2

  Crumble the yeast into a small bowl and whisk it into the cold milk. Whisk in the egg. Pour the yeast mixture into the food processor and mix until it forms a dough.

• 3

  Take out the dough and knead it lightly by hand; use a little flour if it feels too sticky. Then let the dough rise, covered, in a bowl until it doubles in size, about an hour.

• 4

  Place the dough on the work surface, knead it lightly, and then roll it out into a rectangle, about 55×25 cm. Spread half of the butter lengthwise over 1/3 of the dough’s length. 

• 5

  Fold in the buttered third, and spread the remaining butter on top of the folded section. Finally, fold the unbuttered section over. Give it a few light rolls with the rolling pin; the dough strip will then be longer, about 70 cm.

• 6

  Divide the dough into 16 equal pieces. Beat the egg and brush it onto the pieces of dough. Then sprinkle with flaxseed or another type of seed. 

• 7

  Transfer the dough pieces to a baking sheet lined with parchment paper. Preheat the oven to 225°C.

• 8

  Let the dough pieces rise until they double in size, about 30 minutes, in a lukewarm spot, such as on top of the stove with the oven on.

• 9

  Bake the cookies in the middle of the oven for about 7–10 minutes, until they turn golden brown. Let them cool on a wire rack.