Caraway cookies with sugar crust

I really love caraway baked goods, and this cookie ... well, it's just perfect for my taste. And, again, from a series of one-two and it's done, everything I like. After the cookies have cooled, they are pleasantly crispy. The dough is perfectly stored in the freezer, so some can be cooked right away, and some can be put off for later.

Ingredients

• 20 g flour (in this recipe I used 100 g whole grain and 120 g plain)
• 100 g softened butter
• 160 g granulated sugar
• 1 large egg, beat in a small bowl
• 2 tbsp. l. cumin seeds
• a pinch of salt
• some Demerara brown sugar for sprinkling

Directions

1. Preheat oven to 180 degrees. Line a baking sheet with baking paper or oil. I just lightly brushed my leaf with olive oil. Pour about 2 tbsp. l. beaten egg, use the rest in the dough.
2. Mix cookie dough with cumin
3. Whisk the butter and sugar in a mixer using the spatula attachment (if you have a stand mixer). Pour in the egg without stopping the mixer. Then add the flour mixed with salt and cumin seeds. Beat for another minute until the dough is smooth.
4. Roll the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
5. Roll out the cookie dough and cut into portions, transfer to a baking sheet
6. Roll out the dough on a floured surface and cut the cookies into cookie cutters. Transfer the pieces to a baking sheet.
7. Brush with the egg and sprinkle with brown sugar. Bake cookies until golden brown (about 20-25 minutes).
8. Sugar Crust Caraway Cookies Ready to Serve
9. These are the ruddy hearts you get. The sugar melts and a delicious sugar crust forms on the cookies.