Savoury Cookies That Will Change Your Snack Game

      Dry:

• 1¾ cups all-purpose flour
• ½ cup fine semolina (or replace with flour)
• 1 tsp baking powder
• ¾ tsp salt
• ½ tsp black pepper, freshly cracked
• 1 tsp dried oregano
• 1 tsp dried thyme (or rosemary)
• ½ tsp red chili flakes (optional)
• ⅓ cup Parmesan cheese, grated
• ¼ cup mixed nuts (almonds + walnuts), finely chopped
• 2 tbsp sun-dried tomatoes, finely chopped (oil-packed, drained)

      Wet:

• 2 large eggs
• ¼ cup olive oil
• 2 tbsp milk

1. Preheat Oven
   • 180°C (350°F). Line a baking tray with parchment paper.
2. Mix Dry Ingredients
   • In a large bowl, whisk flour, semolina, baking powder, salt, pepper, herbs, chili flakes, Parmesan, nuts, and sun-dried tomatoes.
3. Combine Wet
   • In a small bowl, lightly beat eggs with olive oil and milk.
4. Form Dough
   • Pour wet mix into dry. Stir with a fork until clumpy, then knead briefly into a smooth, slightly sticky dough.
   • If too dry, add 1 tsp milk.
5. Shape Logs
   • Divide dough in half.
   • On a lightly floured surface, roll each into a 8-inch log (2-inch wide).
   • Place logs 3 inches apart on the tray. Flatten tops slightly.
6. First Bake
   • Bake 25–28 minutes until firm and pale golden.
   • Cool on tray 10 minutes (logs will firm up).
7. Slice & Second Bake
   • Using a sharp serrated knife, cut logs diagonally into ½-inch thick slices.
   • Lay slices cut-side down on the tray (use two trays if needed).
   • Bake 10 minutes, flip, bake another 10–12 minutes until golden and crisp.
8. Cool Completely
   • Transfer to a wire rack. They crisp further as they cool.
   • Store in an airtight container up to 2 weeks.

      Dry

• 1 cup jowar flour (sorghum flour), sifted
• ¼ cup almond flour (or finely ground almonds)
• ½ tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
• ½ tsp ground cardamom (elaichi)
• 2 tbsp mixed nuts, finely chopped

     Wet

• ⅓ cup jaggery powder (or brown sugar)
• ¼ cup ghee
• 1–2 tbsp milk (room temperature, as needed)

1. Preheat Oven
   • 180°C (350°F). Line a baking tray with parchment paper.
2. Mix Dry Ingredients
   • In a bowl, whisk jowar flour, almond flour, baking powder, baking soda, salt, cardamom, and chopped nuts.
3. Cream Wet Ingredients
   • In another bowl, mix jaggery powder and warm ghee until smooth.
   • Add vanilla (if using).
4. Form Dough
   • Add dry mix to wet in 2 batches. Stir with a spatula until crumbly.
   • Add milk 1 tsp at a time, kneading gently into a soft, non-sticky dough (like shortbread).
5. Shape Cookies
   • Pinch walnut-sized portions. Roll into balls, flatten slightly (⅓-inch thick).
   • Press a few sesame seeds or nut pieces on top.
   • Place 2 inches apart on the tray.
6. Bake
   • Bake 14–16 minutes until edges are golden and centers are set.
   • Cookies will firm up as they cool – do not overbake.
7. Cool & Store
   • Cool on tray 5 minutes, then transfer to a wire rack.
   • Store in an airtight jar up to 10 days.

      Dry

• 1¼ cups all-purpose flour
• ¼ cup cornstarch (for extra crispness)
• ½ tsp baking powder
• ¼ tsp cayenne pepper or paprika (optional heat)
• ¼ tsp salt
• ½ tsp freshly cracked black pepper

     Wet

• ½ cup unsalted butter, softened to room temp
• 1½ cups sharp cheddar cheese, finely grated (packed)
• 1 tbsp fresh thyme leaves, finely chopped
• 1–2 tbsp ice-cold water (only if needed)

1. Preheat Oven
   • 180°C (350°F). Line a baking tray with parchment paper.
2. Cream Butter & Cheese
   • In a large bowl, beat softened butter and grated cheddar with a hand mixer or wooden spoon until smooth and fluffy (2 mins).
3. Add Seasonings
   • Mix in thyme, black pepper, cayenne/paprika, and salt.
4. Form Dough
   • Sift in flour, cornstarch, and baking powder.
   • Fold gently with a spatula until mixture forms large crumbs.
   • Knead lightly in the bowl just until it comes together into a soft dough.
   • If too dry, add 1 tsp ice water at a time.
5. Shape Cookies
   • Roll dough into 1-inch balls (or scoop with a small cookie scoop).
   • Place 2 inches apart on the tray.
   • Flatten slightly with a fork or the bottom of a glass (¼-inch thick).
   • Press a tiny thyme sprig on top + a flake of sea salt (optional).
6. Bake
   • Bake 12–14 minutes until edges are golden and centers are set.
   • Cookies will firm as they cool.
7. Cool & Serve
   • Cool on tray 5 minutes, then transfer to a wire rack.
   • Serve warm or at room temp.
   • Store in an airtight container up to 5 days (or freeze up to 1 month).

• 250 g (2 cups) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp coarsely ground black pepper
• 2 tsp finely chopped fresh rosemary
• 80 g grated Parmesan cheese
• 50 g grated mature cheddar
• 2 large eggs
• 80 ml olive oil
• 60 ml milk

1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, black pepper, rosemary, and the grated cheeses (plus any dry spices).
3. In a separate bowl, lightly beat the eggs, then whisk in the olive oil and milk until combined.
4. Pour the wet mixture into the dry ingredients. Mix with a wooden spoon or your hands until it forms a stiff dough. If it’s too dry, add 1–2 tsp more milk. If you’re adding nuts or sun-dried tomatoes, knead them in now.
5. Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a log about 25 cm (10 inches) long and 5–6 cm (2–2.5 inches) wide. Flatten slightly so they’re about 2 cm (¾ inch) thick.
6. Place the logs on the prepared baking sheet, leaving space between them. Bake for 25–30 minutes until firm and lightly golden.
7. Remove from the oven and let cool on the tray for 15–20 minutes (very important – they need to firm up).
8. Reduce oven temperature to 150°C (300°F).
9. Using a sharp serrated knife, slice the logs on a slight diagonal into 1 cm (⅓–½ inch) thick slices. Lay the slices cut-side down on the baking sheets.
10. Bake for another 12–15 minutes, then flip the slices and bake 10–15 minutes more until crisp and golden. (Total second bake 22–30 minutes depending on thickness.)
11. Cool completely on a wire rack. They crisp up further as they cool.