Caraway bricelet

Instructions

1. Beat the butter until fluffy.
2. Lightly crush the caraway seeds in a mortar.
3. Add salt and caraway seeds to the butter.
4. Add the cream and flour bit by bit and mix into a smooth dough. Do not knead.
5. Wrap in cling film and chill in the refrigerator for at least 40 minutes.
6. Shape the dough into balls approximately 2 cm in diameter and bake in a pretzel iron until golden brown.
7. Leave the finished bricelet to cool on a wire rack.