Savoury Cookies

This is a simple, fabulous, versatile recipe for savoury cookies. I know I say this for most recipes of mine but then that’s true!! I can’t help but share right?? This cookie has a crumbly, short bread like texture and a yummy cheesy flavour profile. Even though I am sharing Italian flavoured recipe here today, you can go wild and experiment with what you like (read notes, have shared some interesting flavours)

Sift together all dry ingredients, flour, mixed herbs, chilli flakes, garlic powder, salt and baking powder.
Add to this mix, grated cheese and butter. Knead gently into a dough. If required use milk for getting the right consistency. Do not over knead.
Roll the dough into a log approximately 1 1/2 inches in diameter, cover in cling wrap and refrigerate for
2 hours or until hardened or freeze for 30 minutes or until hardened. Alternatively, you can also flatten the dough into a disc, cling wrap and set similarly.
Pre-heat the oven to 170 C.
Remove and unwrap the dough. Cut 1 cm thick discs carefully and place on to a baking tray lined with parchment paper. Or if you formed a disc, then, using a rolling pin, roll out the dough to 1/4” thickness. Cut into desired shape and place onto a lined baking tray.
Bake for 12-15 minutes or until you see the edges browning.
Remove and cool onto a cooling rack.
Best enjoyed with a hot beverage!

NOTES

You experiment with flavours like:

Sea Salt and Jeera
Himalayan Salt and Ajwain
Kasturi Methi and Haldi
Orange Zest

You can freeze the dough for 2 weeks.
You can skip cheese, substitute for flour and adjust the milk quantity accordingly.
You can roll it out and use the base for pizza.
You can cut small discs and use as a base for your appetizers.

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Savoury Cookies

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