Butter Free Savory Cookies Recipe
Butter is one of the most versatile ingredients in the kitchen. It is very healthy for some, unhealthy for some, allergen for some, bad for some, fragrant for some; Expensive for some, indispensable for others... As such, the demand for butter-free pastries is also quite high. Although I cannot eat butter by spreading it on bread alone, I am one of those who love the smell and taste it gives to pastries. But come on, I also have a little problem with butter. Many pastries require butter at room temperature, and sometimes it just happens that I don't have time to wait for the butter to come to room temperature. I have a few lifesaving recipes that I use in situations like these.
One of them is this cookie. In terms of crispness, it is no better than butter. Since I use mahleb and mahleb is the dominant taste and smell, the lack of butter is not felt in taste and smell. In short, it's a very, very good alternative to buttered crunchy cookies.
While we are talking about mahleb, let me say a few more things. Mahleb is a kind of spice. The spice that gives the unique smell and the unique taste to the kandil simidi that spreads to that street is mahleb. Like any spice, its use is entirely up to personal preference, not a necessity. In its most understandable form; You do not have to use mahleb in the recipe or make up for it with another ingredient, you may not use it at all. But in my opinion, this would be a very big shortcoming. If you have the opportunity and you don't hate the taste or smell of it, I suggest you use it. You can find mahleb in spice sections of markets or herbalists.
Let's talk about the question in the minds of mothers; "Even if we use milk instead of water, wouldn't it be more vitamin for children?" It would, but it will not be as crispy as it should be, it will be in a structure between a pastry and a cookie. You can also use milk instead of water if that's okay with you.
By the way, you can find recipes that do not use these ingredients against butter, milk or egg allergy by searching the words dairy-free, egg-free or butter-free in the search section.
Enjoy the recipe...
- 1 cup of vegetable oil,
- 1/2 cup of water at room temperature,
- 1 egg (yolk will be used for brushing the top),
- 1 tsp salt,
- 1 tsp sugar,
- 1 tsp baking powder
- 1 tsp ground mahleb (optional),
- 3 - 3,5 cups of flour,
- Sesame seeds and black cumin for topping.
- Take the oil, water, salt, sugar and white into a deep bowl,
- Start kneading by adding the flour gradually,
- After adding half of the flour, add the baking powder with the flour and knead,
- Knead until the remaining flour is added until you obtain a dough that does not stick to the hand and has a soft consistency,
- Take small pieces from the dough and roll them down and place them in the oven tray (no need to grease or use parchement paper),
- Brush the cookies with egg yolk,
- Sprinkle sesame seeds and black cumin,
- Bake in a preheated oven at about 180 degrees until golden,
- Turn off the heat and wait 5-10 mins. before removing from the oven.