Food recipes
Spiced Savory Cookies
Spiced Savory Cookies Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate sal...
Spiced Savory Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
spices, coriander seed
peppers, sweet, green, raw
spices, cumin seed
Directions:
Preheat oven to 300 F.
In a large bowl sift together the all-purpose flour, wheat flour, sugar, baking powder and salt.
Mix in the butter (cubed), yogurt and all of the other ingredients.
Work dough together with your hands until all the ingredients are well combined and you get a crumbled dough.
Wrap the dough in a plastic wrap or otherwise transfer to a storage bag and refrigerate for 15 to 30 minutes.
After 30 minutes, dust the dough and the work surface with some flour and roll out the dough using a rolling pin.
Roll it out evenly until the dough stretches out on all sides and becomes the thickness you like.
I rolled it to approximately 1/4 inch thickness (wanted it thin)
Using a cookie cutter dusted with flour, cut into desired shapes.
Arrange the cookies onto a baking tray and prick each cookie with a fork to prevent them from fluffing up.
Bake in a 300 F oven for 15 to 20 minutes or until the outside looks golden brown.
Remove from oven and allow them to cool.
Store in an airtight container.
Recipe adapted from a recipe from Divyas Cookbook.
And inspiration from My kitchen treasure.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
spices, coriander seed
peppers, sweet, green, raw
spices, cumin seed
Directions:
Preheat oven to 300 F.
In a large bowl sift together the all-purpose flour, wheat flour, sugar, baking powder and salt.
Mix in the butter (cubed), yogurt and all of the other ingredients.
Work dough together with your hands until all the ingredients are well combined and you get a crumbled dough.
Wrap the dough in a plastic wrap or otherwise transfer to a storage bag and refrigerate for 15 to 30 minutes.
After 30 minutes, dust the dough and the work surface with some flour and roll out the dough using a rolling pin.
Roll it out evenly until the dough stretches out on all sides and becomes the thickness you like.
I rolled it to approximately 1/4 inch thickness (wanted it thin)
Using a cookie cutter dusted with flour, cut into desired shapes.
Arrange the cookies onto a baking tray and prick each cookie with a fork to prevent them from fluffing up.
Bake in a 300 F oven for 15 to 20 minutes or until the outside looks golden brown.
Remove from oven and allow them to cool.
Store in an airtight container.
Recipe adapted from a recipe from Divyas Cookbook.
And inspiration from My kitchen treasure.