Savory Poppy Seed Cookie Recipe
I think I like salty cookies more than sweets. They go very well with tea, and are also very good for soothing hunger in cases of stomach upset. Especially for office workers, having it in the office as an afternoon snack can be life saving. It will keep its freshness up to 4-5 days if stored in airtight containers. You can take it to the office on Monday and suppress your hunger in the evening during the week.
In the same way, you can make a cookie container for your spouse and let him/her get his share of this pleasure. You can even make a good start to the week with a romantic note that you attach to the cookie container. In fact, there is no reason not to do this for your children who go to school.
Enjoy the recipe...
- 200 g of butter softened at room temperature,
- 2 tablespoon of yoghurt,
- 2 eggs (1 egg white for the top),
- 3 teaspoons of salt,
- 1 handful of finely minced parsley,
- 2 teaspoons of baking powder,
- 3-4 cups of flour,
- Poppy seeds.
- Whisk together butter, yoghurt, 1 egg and 1 egg yolk,
- Add half of the flour and start mixing with your hands,
- Add the salt and baking powder then continue mixing,
- Add the rest of the flower slowly and carefully until you get a non-sticky dough,
- Finally incorporate in the minced parsley,
- Form the dough into small oval-shaped pieces,
- Dip each piece first into lightly beaten egg white, then into poppy seeds,
- Place on a baking sheet lined with parchment paper,
- Bake at a 180 degrees Celsius preheated oven until golden brown.