For the shortcrust pastry: Knead all ingredients briskly in a mixing bowl or on a work surface to form a shortcrust pastry. Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working. Add as little flour as possible when rolling out the dough. This is best done between two baking mats or a thicker vacuum bag (or stronger plastic wrap). Before continuing to work the dough, sweep off excess flour thoroughly with a flour whisk or wider brush. Cut out smokey sweeps with a cookie cutter. Bake: 165 °C hot air, 10 to 12 minutes).
Spread half of the cooled cookies with Liptauer or a spread of your choice and place a second smoke catcher on top. Brush with egg white and dip in caraway or poppy seeds.
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