Mix flour with baking powder and add the oat flakes toasted in 20 g butter, knead with butter, cheese, salt, and whipped cream until smooth. Leave the dough to rest for 30-40 minutes until chilled. Roll out on a baking sheet and roll out small strips, brush with beaten egg yolk, sprinkle with poppy seeds, caraway seeds or sesame seeds. Bake the cookies for 8-12 minutes at 190 °C until golden brown. Break apart later.