Butter Cookies with Oregano

10

Portions

30'

Ηands on

We know that this might sound like a luxury, but sometimes it’s nice to prepare your snacks and nibbles at home instead of buying them ready. This savoury and sweet cookie recipe (written and tasted by our friend Alexandra) is great for the office or a gathering at home and it can be prepared several days ahead. 

 

 

Procedure

Place all the dry ingredients together in a large bowl and gently mix them with a whisk. Use a small knife to cut the butter over the dry ingredients. Cut into small irregular pieces no larger than 2cm in length.


Gently rub the ingredients between both hands, until the mixture looks like coarse breadcrumbs. Add the egg yolk and work the dough as little as possible until all the ingredients are mixed  together into a smooth dough that no longer sticks to the sides of the bowl.


Cut a piece of parchment paper about 20cm x 40cm and empty the ball of dough onto it. Roll it out into a cylinder of a 3cm diameter. Wrap with the paper and place in the freezer for 1 hour, until the dough is very hard.


Preheat the oven to 175°C/350°F. Unwrap the dough and cut it into  disks ½ cm thick. Line two  baking sheets with parchment paper and arrange the cookies in rows leaving 3cm between each one. Start checking on them 10 mins after you have put them in the oven and bake until they are golden brown. Serve with a dip or simply as a snack. Enjoy!

 

Ingredients

100g unsalted butter at room temperature
40g almond powder
125g all purpose flour
1 ½  tbsps sugar
1 ½  tbsps Greek Oregano from Taygetus
1 tsp sea salt
1 large egg yolk

 

 

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Daphnis and Chloe is a culinary herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality.

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© 

2022

 Daphnis and Chloe

© 

2022

 Daphnis and Chloe

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