Salty cookies with olive oil and cheese: two flavors recipe

This morning I woke up to find the perfect spring weather. It’s one of these days that you can spend being lazy, with a cold drink in one hand and a good book in the other. I couldn't ask for anything more. Or maybe just for a tasty snack to bite under the sun.

An easy and delicious idea for a home-baked snack is the salty cookies with olive oil and ground cheese. The recipe is easy, the ingredients simple and the preparation time short. Using the same base, I made 2 different flavors; one with oregano and sweet paprika and the other one with tomato, dill weed and ground cumin. The great thing is that you can experiment with the flavors, species and ingredients you like and create your own version.

Bowl with salty freshly-baked cookies with olive oil and cheese





































For about 80 salty cookies you will need:
250 gr of flour
80 gr of olive oil
200 gr of strained Greek yogurt
100 gr of ground cheese (I have used graviera)
1 egg
2 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of freshly ground pepper

For flavor 1:
1 tablespoon of oregano
2 teaspoons of sweet paprika

For flavor 2:
3 tablespoons of tomato juice
½ teaspoon of cumin
1 teaspoon of chopped dill weed

Ingredients photo: olive oil, ground cheese, flour, yogurt, egg, baking powder and spices





Preparation:
1. In a deep bowl mix the egg with the olive oil and stir.
2. Add the yogurt and stir softly until the mixture becomes creamy.
3. Add the ground cheese, the salt and the fleshly ground pepper and stir.
4. Separate the mixture in 2 equal parts to start preparing the flavors. If you only want to make one flavor, skip this step and double the quantity of the flavor ingredients.
5. In a second bowl mix the baking powder with the flour.

Flavor 1:
1. Add the oregano and the sweet paprika and stir.
2. Add half of the flour mix, two tablespoons at a time, and stir until you have a soft smooth dough.

Cookies mixture with oregano and sweet paprika





































Flavor 2:
1. Add the tomato juice, the sweet paprika and the dill weed and stir.
2. Add the other half of the flour mix, two tablespoons at a time, and stir.

Cookies mixture with tomato juice, sweet paprika and dill weed

As soon as your mixture is ready, you can make your cookies using different methods. 

You can roll the dough to a 0,5 cm thickness and cut-out the cookies using a biscuit cutter or a wheel cutter, as I did for the oregano flavor cookies. This way your cookies will become quite hard and crispy.

Rolling pin and oregano dough on the table before rolling

Rolling pin, rolled dough and wheel cutter on the table


Another appropriate method for this type of dough is using a pastry bag. This is how I prepared my tomato flavor cookies. After baking, they will be a bit soft inside and crispy outside.


Using a pastry bag to make the cookies on oven paper
Some unbaked cookies on oven paper and the pastry bag

Sprinkle the first flavor cookies with paprika and the others with oregano, or even with sesame seeds.

Unbaked cookies on oven paper sprinkled with sweet paprika

Unbaked cookies on oven paper sprinkled with sesame seeds

Bake in preheated oven at 180°C for 20 minutes.

Freshly baked cookies with oregano flavor
Enjoy as a snack or combine it with a cold dip sauce or a fresh green salad.

Bowl with salty cookies, next to a flower pot and a book of Rilke




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