Appetizers/Snacks · Baking

Parmesan Rosemary Shortbread

My first taste of parmesan crackers was many years ago through a holiday cookie basket we received and I loved them instantly. Could have something to do with the fact that I dont have a huge sweet tooth and I love love savory biscuits(cookies) of any kind.

These shortbread need a handful of ingredients. Flour butter, parmesan cheese and cashews is all of you need besides rosemary if you want to use, though it can be skipped altogether.

These are super crumbly, very cheesy and with some crisp wine, an absolute delight on the holiday table. You can use a mix of parmesan or romano if you want, but you do need a combination of sharp tangy cheeses.

Add a savory touch to your cookie boxes with these or use them on your cheeseboards, they are great for snacking as well.

Recipe

Ingredients (Makes 22-24 crackers)

  • 110 gms salted butter, softened but not melting
  • 110 gms flour
  • 100 gms grated parmesan cheese (grated super fine)
  • 25 gms fine powdered cashews (use your spice grinder to grind raw cashews, you can use almonds as well, sieve to make sure powder is fine)
  • 1 tbsp fine chopped rosemary
  • 1 tsp sugar

Method

Place all the ingredients in your food processor fitted with dough(plastic) blade. Please make sure that the butter is soft else the dough will not form. Since we are not using any wet ingredients, butter helps in binding the dough.

Start the processor on low speed. Slowly everything will mix together and in about a minute or so, a soft (but not sticky at all) dough will form around the blade. You can pulse a few times towards the end once it starts clumping around the blade.

Dump the dough on your work surface and gently knead it for half a minute to form into a ball. Dont knead too much. Dont squeeze the dough. Please keep in mind that if you working with dough during summers or in warm regions, you will need to refrigerate it frequently if you feel its getting too soft.

Divide the dough into two and shape each half into a log. Wrap each log in a cling film and refrigerate for atleast 2 hours. The longer you refrigerate, the better the flavors are. These logs can be kept in the fridge for 2 days and frozen for a month.

Line a large cookie sheet with parchment paper. Preheat oven to 350 F. Take the logs out of the fridge and using a sharp knife, slice into 1/3 inch rounds. Place the rounds on a cookie sheet and refrigerate again for 10 mins.

Bake for 11-12 minutes till they are just beginning to brown. Pull the cookie sheet out and let cook for 10 mins on the sheet itself before transferring to a rack. Store in an air tight container for 2-3 weeks.

Enjoy!

Baking · Easy Recipes · Snacks · Vegetarian

Jeera Biscuits – Buttery Cumin Cookies (Eggless)

Sinfully Spicy :Jeera Biscuits 001(Buttery Cumin Cookies)

I have just finished unpacking the last of bags from a month long trip to Delhi. The household is slowly settling to routine, the little one is back to her usual sleep schedule and yesterday I could manage a batch of these cookies while she napped.

Sinfully Spicy :Jeera Biscuits, Ingredients 002(Buttery Cumin Cookies)

Sinfully Spicy :Jeera Biscuits 008(Buttery Cumin Cookies) Tea time in India is special, though not british like,but in its own way. From gossip sessions with the neighbor to prepping for exams the next day or just as a way to relax, the ubiquitous chai shadows each and every aspect of day today indian life. Something said to taste better with company, chai is usually served with piping hot fritters, indian trail mixes or cookies (better called biscuits).

Sinfully Spicy :Jeera Biscuits 004 (Buttery Cumin Cookies)

I grew up sipping overly milky, cloyingly sweet and richly spiced chai, something which I kind of got addicted to over years. Morning tea was accompanied by rusks but in the evening, while everybody liked their chai with samosas,I  dunk those salty-sweet jeera biscuits which mom got every now and then from a bakery near home.

Bakery biscuits back home are quite a thing, they taste different from the usual packaged cookies you get in the grocery stores, they look rustic, taste homely and make you feel gluttony. I guess thats the whole point there, its the non- consistent taste and look that makes them so special. Unlike fancy ingredients like chocolate chips or vanilla (yes), they are loaded with nuts, whole wheat flours and loads and loads of ghee.

Sinfully Spicy :Jeera Biscuits 006 (Buttery Cumin Cookies)

I am not much of a cookie person but I m partial towards these. These biscuits are more salty than sweet (which is what I like about them),crumbly thanks to copious amount of butter and the warm,woody aroma of the cumin seeds scattered in the dough is what makes them so whimsical.

Honestly, I prefer these cookies slightly over baked, when they are more crunchy than crumbly but that’s just me, the original ones which you get in India are chewy in the center even when baked through.It took me a quite a lot of attempts to scribble this recipe, hope you like it.

Sinfully Spicy :Jeera Biscuits 006(Buttery Cumin Cookies)

Ingredientes (Makes 25-30 cookies)

  • 1.5 cups All purpose flour
  • 1/4 cup fine semolina
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cumin seeds
  • 1 stick (8 tbsp) cold unsalted butter, diced into cubes
  • 3 tbsp any neutral oil
  • 3-6 tbsp cold milk (just so that the dough comes together)

Method 

In a bowl, mix flour, semolina, sugar, salt, baking powder & soda together. Sift once. Dump the sifted flour mix in a food processor fitted with the metal blade. Add the cumin seeds & cold butter cubes. Pulse for a minute or so till the butter becomes pea sized.

Remove the metal blade and fit the dough blade into the jar.Add the oil.Start the processor and add cold milk 1 tbsp at a time till the dough just comes together.Stop.The dough might be slightly sticky but thats okay.

Scoop out the dough, bring it together, don’t knead and divide into two equal portions. Form logs with each portion. Wrap the logs in a parchment sheets or plastic cling films. Refrigerate for at least 30 minutes till firm and ready to be cut into slices.

Preheat oven to 325F/ 165C. Line cookies sheet with parchment/ wax paper. You might need 2 baking sheets or you can bake them in two batches.

While the oven is preheating, take out the cold dough logs and using a sharp,serrated knife, cut cookies about 1/4″ thick. Try to cut as uniform size as possible. Do not cut very thick slices else cookies will be raw while baking.

Arrange the cookies on the sheet about 2″ apart. Bake in the preheated oven for 18-22 minutes till the cookie bases start turning brown and the top changes color. I personally like my cookies slightly overdone so I baked them for few extra minutes.

Let cool on the sheet before storing them in air tight containers for up to 2 weeks. Serve with hot chai.

Enjoy & Thanks for stopping by!