4 cups all-purpose flour
1 egg
1 teaspoon salt
1 1/4 cups white sugar
1/4 teaspoon ground cinnamon
3 1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon dried basil
3/4 cup milk
1 egg, beaten
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
3/4 cup water, divided
1 cup dried lentils
1 cup water, divided
4 ounces dried chickpeas
1 cup shredded mozzarella cheese
1/3 cup water, divided
In a large bowl, whisk together flour, egg, salt and sugar. Stir in cinnamon, paprika and garlic powder. Gradually stir in milk and 1/2 cup of water, mixing until smooth.
Pour into greased bowl, 1/3 cup of water, chickpeas and 1/3 cup water, egg mixture and milk mixture. Beat in remaining 1/2 cup water, paprika, garlic powder and basil. Stir egg mixture and milk mixture into flour mixture. Divide dough into two balls or sheets. Wrap in plastic or foil and refrigerate for at least 1 hour. (Or, freeze for 30 minutes until hard.)
Preheat oven to 400 degrees F (200 degrees C).
Lightly grease a 9x13 inch baking dish. On a lightly floured surface, roll dough out to 1/8 inch thick. Cut into 1/2 inch circles using cookie cutters. Pat dough circles about 2 inches apart onto prepared baking sheet.
Allow cookies to cool on baking sheet for 1 hour to become completely set. Line a cookie sheet with foil, and place cookies 1 inch apart onto prepared baking sheet. Cool completely.