Butter Cookies with Oregano

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 cookie recipe (written and tasted by our friend Alexandra) is great for the office or for a gathering at home and it can be prepared several days ahead. This recipe makes 20 cookies.


100g unsalted butter at room temperature

40g almond powder

125g flour

1.5 tbsp sugar

1.5 tbsp oregano

1 tsp salt

1 large egg yolk


Place all the dry ingredients together in a large bowl and mix them together with a whisk until evenly distributed. With a small knife start cutting 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 come 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 out 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 175C. Unwrap the dough and cut it into disks 0.5cm thick. Line two  sheets of baking paper and arrange the cookies in rows leaving 3cm between each one. Start checking on them 10 minutes after you have put them in the oven, bake until they are golden brown.

Serve with a dip or simply as a snack.

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