This morning I was craving for something savoury. And I wanted to bake it, coz Mom is around , so I wanted to show off my baking skills to her. :-)
Hence these cookies. I followed the basic shortbread method, but didn’t add sugar to this. The herbs I used in this recipe are indicative only, and can be replaced with anything your taste buds ask for. My next trial will be with Oregano and Rosemary , and different peppers for the spicy taste.
Since the quantity of butter is less than the normal shortbread for this amount of flour, the dough might not form into a ball. In that case, you can add the milk to mix and form a dough. Alternatively, you can form little coin-sized balls with the dough and press them to get round-shaped cookies.
Also, you can put this dough in a zip lock bag, seal it and roll it with a rolling pin so that the dough forms a square shape in the zip-lock bag. This can be put in the freezer or in the fridge for 30 mins to a week , and the cookies can be cut from this at anytime. This method is less messier and it doesn’t stick to your hands.
Ingredients (Yields 25 medium cookies)Butter , softened– 70 gms (2/3 of a 100 gm butter stick)
AP Flour – 1 C
Lemon jest – 1 tsp
Lemon extract – 1 tsp
Dried Thyme leaves – 1 tsp
Ground pepper – 1 tsp
Red chilli flakes – 1 tsp
Sea salt – 1 tsp, or per taste
Milk – 2 tbsp, if required
InstructionsCream the butter with the lemon jest, thyme, red chilli flakes and ground pepper. Add the lemon extract to this and mix well.
Sieve the flour and salt together, and add this to the butter. Mix well to make the dough into a ball , use milk if required.
Place the dough in a zip lock bag, press and roll with a rolling pin to make the dough into a square. Put this in the freezer.
When ready to make cookies, preheat the oven to 185 C, and cut the cookie dough into little square.
Place them an inch away from each other on a baking sheet and bake for 15-20 mins.
Store in an airtight container.
Hence these cookies. I followed the basic shortbread method, but didn’t add sugar to this. The herbs I used in this recipe are indicative only, and can be replaced with anything your taste buds ask for. My next trial will be with Oregano and Rosemary , and different peppers for the spicy taste.
Since the quantity of butter is less than the normal shortbread for this amount of flour, the dough might not form into a ball. In that case, you can add the milk to mix and form a dough. Alternatively, you can form little coin-sized balls with the dough and press them to get round-shaped cookies.
Also, you can put this dough in a zip lock bag, seal it and roll it with a rolling pin so that the dough forms a square shape in the zip-lock bag. This can be put in the freezer or in the fridge for 30 mins to a week , and the cookies can be cut from this at anytime. This method is less messier and it doesn’t stick to your hands.
Ingredients (Yields 25 medium cookies)Butter , softened– 70 gms (2/3 of a 100 gm butter stick)
AP Flour – 1 C
Lemon jest – 1 tsp
Lemon extract – 1 tsp
Dried Thyme leaves – 1 tsp
Ground pepper – 1 tsp
Red chilli flakes – 1 tsp
Sea salt – 1 tsp, or per taste
Milk – 2 tbsp, if required
InstructionsCream the butter with the lemon jest, thyme, red chilli flakes and ground pepper. Add the lemon extract to this and mix well.
Sieve the flour and salt together, and add this to the butter. Mix well to make the dough into a ball , use milk if required.
Place the dough in a zip lock bag, press and roll with a rolling pin to make the dough into a square. Put this in the freezer.
When ready to make cookies, preheat the oven to 185 C, and cut the cookie dough into little square.
Place them an inch away from each other on a baking sheet and bake for 15-20 mins.
Store in an airtight container.
your pics are looking fab these days!
ReplyDeleteloved the header....terrific and so you!
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