This savory cookie recipe is crunchy and delicious. You’ll get so many compliments when your guests taste these cookies.
I love patisserie style basic savory cookies a lot. They are crunchy and so yummy. Whenever I make these savory cookies, they are always a hit. It is always said to be identical with the best patisserie savory cookies.
A year ago, I shared my Sunflower Seeds Cookies with this same dough. I used creaming method in those cookies which were melt in mouth. Today I make crunchy cookies with the same ingredients but with a different method.
If you follow the steps below, you will have the perfect crunchy basic savory cookies.
- The very important point is working gently with the dough. You shouldn’t activate the gluten-the flour protein. When gluten is activated, the finished cookies won’t be crunchy. (We especially want gluten development in bread making.) So be gentle.
- Using cold butter is important. In my Savory Curry Cookies, I use cold butter but I take the butter from the fridge 10 minutes before working to make the rubbing easy. This is not the case in these cookies. You should take the butter from the fridge when you need it.
- Make sure to get as many circles as you can get when you roll out the dough. After you roll out the same dough with the leftovers, you will be activating the gluten. So, try to get as many cookies as you can get with 2 rolling. Other cookies won’t be as crunchy as the first ones.
Now let’s talk in detail:
First mix the flour, sugar and salt in a big bowl. Then add cold butter pieces into the flour mixture. You can cover the butter with flour mixture to work easily. Start to rub the flour and butter with your fingertips. The mixture will look like breadcrumbs.
Finally add in the lightly whisked egg and gently bring the dough together with a spatula. Don’t over work with the dough.
Divide the dough in half and gently make balls. Cover each ball with plastic film and flatten the doughs so they rest easily in the fridge for almost 20 minutes.
When the doughs rest, take them from the fridge. Lightly flour the worksurface and rolling pin so the dough doesn’t stick to either. Also dust flour over the dough.
Roll out the dough almost 8,5*7 inch (22*18cm) long, 1/5 inch (5mm) thick. Preferably use 1,5inch(5cm) circle cookie cutter. Do your best and roll out the dough once. (If you don’t like and try to roll the same dough many times, you’ll be activating the gluten and your cookies won’t be crunchy.) After you roll out the dough, then roll it out with the leftovers again. Place the cookies on a baking sheet that is lined with parchment paper. Repeat the same steps for the other half.
Make your eggwash ready by mixing 1 egg yolk with 1 teaspoon of water. Glaze the cookies with egg wash to give them their rich shine. Sprinkle nigella seeds and sesame seeds over the dough. Bake at bake at 350°F(177C°) for 10-11 minutes until they have their rich shine and look firm.
Enjoy these crunchy savory cookies!
Crunchy Basic Savory Cookies
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 150 g (2/3 cup) butter, cold, cut into cubes
- 1 large egg, lightly whisked
- 6 g (1 teaspoon) salt
- 5 g (1 teaspoon) granulated sugar
- 1 teaspoon nigella seeds
- 1 teaspoon sesame seeds
- 1 egg yolk
- 1 teaspoon water
Combine flour, salt and sugar in a big bowl and mix.
Add the cold cubed butters to the flour mixture. Rub them gently with your fingertips until the mixture looks like breadcrumbs.
Add in the egg and gently bring the dough together with a spatula. Don't overwork with the dough not to activate the gluten-flour protein.
Divide the dough in half and make balls. Cover each dough with plastic film. Flatten the doughs and let them rest in the fridge for almost 20 minutes. When you divide and flatten the doughs, they rest fast.
Remove the doughs from the fridge. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Lightly flour the worksurface and the rolling pin, so the dough won't stick to either. Dust flour over the dough. Roll out the dough almost 8,5*7 inch(22*18cm)long, 1/5 inch(5mm)thick. Use 1,5inch (4cm) cookie cutter. Roll out the dough with the leftovers again. Repeat the same steps with the other half of the dough.
Make the eggwash ready by mixing egg yolk and 1 teaspoon water. Glaze the cookies with eggwash. Sprinkle sesame and nigella seeds on top.
Bake for 10-11 minutes until they have a nice shine and firm. Let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.