Savory Cookie Recipe for Appetizers

AuthorCategoryDifficultyBeginner

It is well known that industrial snack crackers – super salty and full of unhealthy fats – are not recommended, and ultimately, it's very easy to make them at home, especially since you can prepare them a few days in advance. Go for it, it's ultra-easy.

Yields16 Servings
Prep Time10 minsCook Time14 minsTotal Time24 mins
Ingredients
 100 Butter
 125 Flour
 1 Egg
 1 Herbs: oregano, thyme, Espelette pepper, etc.
 35 Grated Parmesan (optional)
 40 Grated Emmental (optional)
Directions
1

The dough Mix the softened butter with the flour, egg, baking soda, seasonings, and salt (+ cheese if you are using it). Mix gently with a spatula or in your food processor.

2

Cookies
Make balls of cookie dough with three-quarters of a tablespoon of dough, roll it in the palms of your hands, and place them on parchment paper, spacing them sufficiently apart since the cookies will spread while baking. Flatten these balls. Preheat the oven to 180°C (350°F) in static heat (natural convection), both top and bottom. Bake for 12 to 14 minutes. The cookies will come out still soft, which is normal. Remove them from the baking sheet and the parchment paper, and let them cool for at least 15 minutes so that they harden.

3

Finishing Touches Top these cookies with a topping of your choice: I suggest a ham spread: blend about 4 slices of good ham with cream cheese and a bit of parsley. Use a piping bag to add swirls of this topping. In an airtight container, they will keep for about 3 days. Allow them to cool completely and store them, without topping, in an airtight container for up to 3 days. You can also freeze them (making sure to separate them well) and defrost for about 10 minutes in the oven at 160°C (320°F).

Ingredients

Ingredients
 100 Butter
 125 Flour
 1 Egg
 1 Herbs: oregano, thyme, Espelette pepper, etc.
 35 Grated Parmesan (optional)
 40 Grated Emmental (optional)

Directions

Directions
1

The dough Mix the softened butter with the flour, egg, baking soda, seasonings, and salt (+ cheese if you are using it). Mix gently with a spatula or in your food processor.

2

Cookies
Make balls of cookie dough with three-quarters of a tablespoon of dough, roll it in the palms of your hands, and place them on parchment paper, spacing them sufficiently apart since the cookies will spread while baking. Flatten these balls. Preheat the oven to 180°C (350°F) in static heat (natural convection), both top and bottom. Bake for 12 to 14 minutes. The cookies will come out still soft, which is normal. Remove them from the baking sheet and the parchment paper, and let them cool for at least 15 minutes so that they harden.

3

Finishing Touches Top these cookies with a topping of your choice: I suggest a ham spread: blend about 4 slices of good ham with cream cheese and a bit of parsley. Use a piping bag to add swirls of this topping. In an airtight container, they will keep for about 3 days. Allow them to cool completely and store them, without topping, in an airtight container for up to 3 days. You can also freeze them (making sure to separate them well) and defrost for about 10 minutes in the oven at 160°C (320°F).

Notes

Savory Cookie Recipe for Appetizers

Leave a Review

Nutrition Facts

16 servings

Serving size

16

Scroll to top
thTH