The multiflavored savory cookies are truly amazing salty biscuits! With Christmas and New Year celebrations approaching, friends and family reuniting, delicious and tasty snacks like these are a must! It’s a recipe I’ve actually kept for a while, I make them very often especially during the Christmas period, especially during card games with company. You know I have no secrets with you and I couldn’t not share this little recipe with you that I’m sure you’ll love. Crispy, crumbly, egg-free and yeast-free, these multiflavored savory cookies are addictive, you taste one, then another, and another one after that, and you won’t stop, they keep for several days and you can easily prepare them in advance. It’s hard to say which is the best, I love them all! Of course, you can then customize them as you prefer, choosing other shapes or flavors, I love them this way, try them and then tell me!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 150 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 6 1/2 tbsp water
- 3 1/2 tbsp extra virgin olive oil
- 3 1/2 tbsp butter
- 1 tsp salt
- 1 tsp white wine vinegar
- to taste sweet paprika, sesame seeds, sunflower seeds, grated Parmesan cheese, tomato sauce, black pepper, and oregano
Steps
The multiflavored savory cookies are very simple and quick to prepare. First, place the flour, room temperature butter, extra virgin olive oil, room temperature water, vinegar, and salt in a bowl and form a soft and compact dough, then divide it into 5 equal parts.
Take a small piece, form a log about half an inch and cut it into pieces always half an inch, roll the savory cookies in sesame seeds.
To another small piece, add a bit of sweet paprika, roll it out to form a very thin rectangle, cut small elongated triangles, and roll each one to form small croissants.
Roll out the third piece to form a rectangle just under a quarter inch thick, sprinkle a bit of grated Parmesan on top, and cut into small rectangles.
Roll out the fourth piece to form a thin elongated rectangle (about 1/16 inch), brush it with a bit of tomato sauce (a couple of tablespoons), add a pinch of salt, oregano and form a roll, then cut it into slices about a quarter inch thick, thus obtaining pizza-flavored spirals.
Form a log with the last piece of dough and cover it with poppy seeds, then cut into pieces about half an inch and flatten them slightly.
Place all the multiflavored savory cookies on a baking sheet lined with parchment paper and bake them in a preheated oven at 392°F (200°C) for 20 minutes, do not worry if some appear light, they will be perfectly cooked, especially pay attention to those with cheese.
Tips:
The multiflavored savory cookies can be kept at room temperature for up to a week, stored in an airtight container to preserve their crispness. You can make these snacks in the shapes and flavors you like, using other spices or herbs, and even nuts.
Other savory cookie recipes HERE
Other savory cookie recipes HERE
