Savoury Tea time Cookies

I made this cookies from the leftover ‘shortcrust pastry dough’ what I made few days back for the ‘Tomato, Dill & Cottage Cheese Tart’. Just added some herbs and pepper with the dough and voila! I got these lovely buttery yummy Cookies. And the smell of fresh baked Cookies…ahh so good.

Savoury Tea time Cookies

Ingredients

• All-purpose flour/Maida- 3 cups
• Butter- 1 1/2 stick (I used Amul’s. If you are using unsalted butter, add a pinch of salt while working with the dough)
• Chilled water- 8 tbsp + more (add water little by little as required to form a firm dough)
• Sesame seeds – 1 tbsp
• Salt – 1/2 tsp or adjust to your taste
• Oregano or any dried herb of your choice- 1 tsp

Method

Shift flour in a bowl. Add butter, mix well using your fingers, until the flour mixture resembles fine breadcrumbs. Next to add sesame seeds, black pepper powder, oregano and salt. Add water and knead the dough well on a floured surface. Wrap the firm dough in a cling film and chill in the refrigerator minimum for 30 minutes.

Take out the dough from refrigerator, make lime size balls from the dough and and roll like a chapati/roti on a lightly floured surface.

Preheat the oven at 200 deg C. Arrange baking tray with butter paper/parchment paper. With a cookie cutter, cut out in desired shapes and prick with a fork, so that it wouldn’t puff while baking. Arrange them on the prepared baking tray. Bring together the scrapings after cutting out the first batch, roll out again and repeat the process till the entire dough has been used up. Bake the cookies for 12 minutes. Flip them, bake again for 4-5 minutes, for even baking on both sides. After taken out of the oven, the cookies will be soft, when cooled down they will become crispy. Transfer them to a cooling rack. Cool completely before storing them in air tight containers.

Now all you need is a cup of tea. Enjoy!

Note:

• The thinner you roll your dough, the crispier the cookie will be.
• You can refrigerate this dough in an air tight container upto 7 days. Bring it to room temperature before using the refrigerated dough.