Parmesan and herb cookies
Cooking time:
2 hours 50 minutes
Active time:
20 minutes
Complexity:
Average
Let the dough settle
Recipe from our customer Tatyana Balakireva from the social network "VKontakte." When spring is singing in your soul and you really want a light snack, this recipe is just a godsend .
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Recipe "Cookies with Parmesan and Herbs"
Ingredients for 4 servings
flour
150-160g
parmesan
90 g
butter
110-115 g
rosemary
to taste
oregano
to taste
basil
to taste
sage
to taste
thyme
to taste
cardamom
to taste
salt
½ tsp
ground black pepper
¼ tsp
greens
for decorating
water
if necessary
parchment
Step 1/9
Remove the butter from the refrigerator in advance, cut into cubes.
Step 2/9
Place all ingredients except greens in a blender bowl and crush into crumbs with pulsating taps. If the dough is too crumbly, add a spoonful of water.
Step 3/9
Transfer the dough to the table and knead it so that it is smooth and without visible dry lumps of flour. Wrap the dough in a film and leave in the refrigerator for 2 hours.
Step 4/9
Roll the dough between the parchment sheets into a bed up to 1cm or thicker.
Step 5/9
Arrange the leaves of the greens on the rolled dough and lightly walk with a rolling pin.
Step 6/9
Using a glass or ramekin, cut out the cookies, transfer them to a baking sheet covered with parchment.
Step 7/9
Refrigerate the tray for 30 minutes to prevent the biscuits from bulging when baking.
Step 8/9
Bake cookies at 180℃ for about 10-15 minutes, until the edges are golden.
Step 9/9
Remove the cookies from the oven, wait a couple of minutes and transfer them to a grill to cool. The cookies will harden and become crisp.
Ingredients for 4 servings
flour
150-160g
parmesan
90 g
butter
110-115 g
rosemary
to taste
oregano
to taste
basil
to taste
sage
to taste
thyme
to taste
cardamom
to taste
salt
½ tsp
ground black pepper
¼ tsp
greens
for decorating
water
if necessary
parchment
Nutritional value per 100 g
Calories
478 kcal
Proteins
14 g
Fats
33 g
Carbohydrates
32 g
Saturated fat
20 g
Dietary fiber
2 g
Added sugar
0 g
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