For the dinkellaberl, mix flour with all ingredients except water. Add about 300 ml of water, stir with a wooden spoon until the dough separates from the bowl. If the dough is too dry, add a little more water.
Provide flour for your fingers, put the dough on baking paper dusted with flour, knead again with your flour fingers. Shape the dough (I always make patterns in the dough with a whisk) and bake the dinkellaberl in the preheated oven for about 20 minutes at 200 °C.
Preparation Tip:
Serve the Dinkellaberl lukewarm with herb butter - simply a pleasure!
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