Buttery, flaky, sweet and salty. These cheese and tomato cookies savoury cookies will blow you mind.
Many people associate cookies with sweet flavours. Chocolate, coffee, nuts, candies, you name it. Obviously, I am a huge fan of sweet cookies as well BUT I was thinking about people who have a more savoury tooth, rather than a sweet one and I thought it will be a great idea to make savoury cookies.
Ladies and gentlemen, let me introduce you to my first savoury cookie recipe – Cheddar cheese and sun dried tomatoes cookies with Parmesan. I am soooooooooo excited!
How to make cheese and tomato cookies?
As with many cookies, the whole process is quite straightforward. But in order to make these cookies, you need to plan ahead and place butter in the freezer. Frozen butter is a crucial ingredient in this recipe. It will create flakey layers in the cookies. Grating butter may take some time but it will be worth it. To make cookie dough you need to add all ingredients together, apart from Parmesan cheese. Next you need to chill the dough, then roll it and cut out circles and bake. This is it.
What do cheese and tomato cookies taste like?
These cookies are savoury, loads of saltiness coming from Cheddar cheese and Parmesan cheese. Salty flavour is beautifully paired with sweet sun-dried tomatoes, smoked paprika and a hint of cayenne pepper. This flavour combination is a cookie is very unique.
The texture is soft and flaky. Frozen butter crates this unexpected layers of dough that is melting in your mouth.
Of course, you can substitute Cheddar cheese with any other hard cheese , for example Gruyere or Maasdam cheese. I have not tested this recipe with soft cheese like Mozzarella or Stilton so I can not comment how cookies will turn out if you use soft cheese.
Savoury cookies are perfect for any occasion really. You can pair them with a cold beer or a bowl of hot soup. The sky is the limit and I encourage you to go wild 🙂
Cheddar cheese and sun dried tomato cookies with Parmesan are my treat to everybody who loves savoury snacks. I hope you will try my recipe and I can guarantee you, you will not be disappointed.
If you are looking for more savoury cookie recipes, I can recommend you the following recipes:
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own.
Enjoy!
Cheese and tomato cookies
Buttery, flaky, sweet and salty. These savoury cookies will blow you mind.
Ingredients
Instructions
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IMPORTANT: this recipe uses frozen butter that is grated in order to create the flaky layers in cookies. Plan ahead.
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In a medium bowl mix flour, baking powder, paprika, parsley and cayenne pepper.
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Now, take the butter out of the freezer and grate butter, then add it to flour. Mix until the dough starts to resemble sand, for about 6 minutes.
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Add egg and mix all the ingredients.
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Add chopped sun-dried tomatoes and grated cheddar cheese and mix well making sure the tomatoes and cheese are distributed evenly.
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Place the cookie dough in the fridge for at least 4 hours or overnight.
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When you are ready to bake preheat your oven to 175°C fan.
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Prepare 2 baking sheets lined with baking paper and set aside.
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Remove cookie dough from the fridge and cut it into 4 portions.
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Add a tiny bit of flour on a working surface and then roll one portion of your cookie dough 0.7 cm thick. The dough may be a little bit sticky, but try to resist from adding too much flour. Lightly dust rolling pin as well.
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It is important to mention that my cookies were quite big and the weight of one cookie was 40 g. If you make smaller cookies, make sure you adjust the temperature accordingly.
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Using a cookie cutter or a glass cut out circles and place them on the prepared baking sheets.
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Add a little bit of grated Parmesan on top of each cookie.
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Bake cookies for about 13 min.
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When cookies are ready, remove them from the oven and let them cool down completely.
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Store in an air-tight container for up to 4 days.