Mix flour with thyme and salt. Add water and oil, add together with a ladle. Knead the mixture on a little flour to a smooth, pliable dough and shape into a ball.
Let the dough rest at room temperature for about 30 minutes.
Preheat the oven at 220°C bottom/upper heat or 200°C hot air. Roll out the dough as thinly as possible on a little flour. With floured hands, carefully pull out from the center or turn through a pasta machine through all stages until the dough is rolled out evenly thin.
Cut out rounds, place in the molds, brush with a little oil and press down with the mold.
Bake in the oven for about 5-7 minutes on the lowest rack. Take out, remove chüechli from molds, cool on a rack. Prepare the rest of the dough in the same way.
Preparation Tip:
Fine crispy aperitif cookies. Variants:
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