Mix all ingredients into a dough which is not well developed.
Dough temperature: approx. 24ºC.
Mould the dough into a square for roll out and give it proofing time for approx. 10 minutes.
Roll out the dough to 10 mm thickness and cut strips of 15 x 2,5 cm. Brush it with eggwash and sprinkle with grated cheese. Place the dough pieces on baking sheets
Final proof: Approx. 50 minutes
Baking: Approx. 15 minutesat at 230ºC.