Hey guys, spring is in full swing around here (it’s about damn time)! So, I thought I’d transport out tongues down to Italy by making some delicious savoury herb cookies. ‘Savoury cookies?’ you might think. Although I could just as well call them crackers, the term always makes me think of cheese crackers. But those little heaps of deliciousness are baked just like cookies, I even adopted the recipe from a sweet version.
So now that we have that settled, let’s talk about those savoury herb cookies and why I love them. Because unlike most people, I am more of a savoury kind of woman and I prefer a piece of cheese over a piece of chocolate. If you feel the same, welcome to the club! Let’s get started:
- 125 g of butter
- 2 egg yolks
- 1 tbsp. of dried thyme
- 1 tbsp. of dried rosemary
- 160 g of flour
- 5 g of baking powder
- 1 tsp. of salt
- A handful of dried tomatoes in oil
- A handful of pine nuts
First, stir the butter, salt and egg yolks with an electric mixer for a minute. Then add the dried herbs. Now, take the dough hooks of your electric mixer. Add the flour and the baking powder and knead everything. It should be relatively firm. In the meantime, roast the pine nuts.
Chop the dried tomatoes and work them into the dough, along with the pine nuts. Next, place the ball of dough onto a sheet of baking paper. Now place another sheet of baking paper onto the ball of dough and roll it until it’s about 5 mm thick. Cool the dough in the fridge.
Preheat your oven to 170°C. Then, remover the upper sheet of baking paper from your dough and bake it for 12-15 minutes until golden. Now you have two choices: You can either cut the dough while it’s still warm, or you wait until it’s cold and break it into pieces.
Although I am generally not a huge fan of cookies (I rather eat the cookie dough), these have just blown me away a bit. Because they are sooo tasty! The mixture of rosemary and thyme with the dried tomatoes just takes me right to the Mediterranean Sea and summer. The savoury herb cookies are perfect with a glass of wine and a great addition to your tapas board. Right along my focaccia, the soused tomatoes and the feta! What do you think?