Rasp cheese. Mix 125 g flour and baking powder. Add the cheese (except for 3 tablespoons), 1 egg and the butter in small pieces. Knead everything into a smooth shortcrust pastry. Chill for about 30 minutes.
Roll out the dough approx. 3 mm in a freezer bag or on a floured work surface. Cut out approx. 60 spoons (spoon cutter). Place on 2-3 baking sheets lined with parchment paper. Whisk the egg yolk with the cream and brush the dough with it.
Sprinkle with the rest of the parmesan and bake in the preheated oven (electric stove: 200 ° C, convection: 175 ° C / gas: level 3) until golden brown (5-8 minutes depending on the oven). Let cool and store in a pastry tin.
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