Tiny Savory Cookies Recipe
A crispy recipe that can be snacked on as chips is a mini cookie recipe with black cumin. It has a structure that dissolves in the mouth, with the consistency of salty dry cakes sold in patisseries. It is a cookie dough-like dough that you know has no difficulties. But since they are so tiny, the shaping phase takes a little longer. Instead of standing in the kitchen, you can sit in front of the TV and shape it by watching a program you like. The most important trick you should pay attention to is that the butter is at room temperature. Butter at room temperature means it's almost melted, soft enough to sink into when you touch it with the tip of your finger. But you should definitely not melt the butter, otherwise it will remove more flour than necessary and the cookies will not have that mouth-watering texture, they will be hard.
You can also use margarine instead of butter. It does not change its structure, but butter gives much better results, especially in cookies. I am aware that it is quite expensive compared to margarine. But if one of the reasons why we make pastries at home is our desire to use natural ingredients, then using margarine takes us beyond this goal. Otherwise, it is possible to buy ready-made cookies cheaper than the price of the materials we use at home, from patisseries or markets. That's why my advice is not to use margarine unless you absolutely have to.
- 100 gr butter at room temperature,
- 1/4 cup vegeratble oil,
- 1 egg (yolk for topping),
- 2,5 cup flour,
- 2 tsps baking powder,
- 1 tbsp sugar,
- 1 tsp salt,
- 1/2 cup black cumin.
- Line a parchement paper on a baking sheet,
- In a mixing bowl mix butter, vegetable oil, egg white, sugar, salt, black cumin and baking powder until creamy,
- Add flour step by step until the dough becomes a ball,
- Make hazelnut sized balls and place on parchement paper,
- Brush the top with egg yolk,
- Bake at 180 degrees celsius preheated oven until golden.