Think of cookies and the first thing that generally comes to mind are sweet, round or shaped crunchy or crisp baked dough. I make different types of cookies quite often as my daughter loves home-made ones.
While I do enjoy the occasional cookie, I prefer savoury snacks to sweet as I have what I call a “savoury tooth” as opposed to the others here who have “sweet teeth”! So I’m always on the look out for something that’s salty (preferably a bit spicy too) as that perfect accompaniment to my tea.
This cookie is the result of some experimenting with some flavours we like. The butter and the pastry making technique produce a flaky and and slightly crisp cookie. You can use herbs of your choice like oregano, rosemary, basil or a mix of two herbs instead. Chives are another good thing to add. You could lightly flavour these cookies with garlic.
Leave out the black pepper and use red chilli flakes instead. Leave out the herbs altogether and use coarsely crushed cumin. The possibilities for different flavours/ flavour combinations are endless.
Savoury Herb and Pepper Cookies
- 1 1/2 cups all purpose flour
- 1/2 cup salted butter , cold (cut into small pieces)
- 1/2 cup cheese finely grated
- 1 egg , beaten
- 1/2 tsp baking powder
- 1 1/2 tsps pepper freshly crushed
- 1 - 2 tbsps water chilled
- Rub the butter into the flour till the mixture resembles breadcrumbs. Now add the cheese, egg, pepper, herbs, baking powder, and enough of the chilled water to bind the mixture into a dough that comes together and can be rolled out. Do not knead or handle the dough much.
- Put the dough onto a lightly floured surface, roll out to about 1/4 inch thickness and cut into desired shapes with cookie cutters. Place on cookie sheet and bake at 190C (375F) for about 15 minutes till golden brown.
- Cool on a rack and the cookies will be flaky and crisp on the outside. Serve with coffee or tea.