Seeded Savory Cookies
Seeded Savory Cookies are a time-honored classic, this cookie is reminiscent of Sunday afternoons spent over tea at Grandma’s table.
1 1/4 cup
Herbie's Ras el Hanout
Irish cheddar, grated
Herbie's Ajowan seeds
Herbie's Nigella seeds
egg yolk from a large egg
Grease a baking sheet and preheat oven to 375 F.
Sift the flour and Ras el Hanout into a bowl and rub in the butter until the mixture resembles breadcrumbs.
Stir in the grated cheese and both types of seeds.
Lightly whisk the egg yolk and stir into the dry mixture to make a firm dough that will hold together.
Add a small amount of cold water if necessary.
Wrap the dough in plastic film and chill for about ½ an hour.
Roll out the dough on a floured surface to desired biscuit thickness (about 3mm).
Cut into shapes, place on the prepared baking sheet and chill again for 15 minutes.
Bake the cookies for about 20 minutes until bubbling and golden.
Cool for a few minutes on the tray, then remove to a wire rack until completely cooled.
Store in an airtight container.
Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.
Relish is a limited production single-varietal Roussanne wine from a single vineyard.
Aged Irish Cheddar is a pasteurized cow's milk cheese that is aged for one year and undergoes a stringent grading process as it matures.
Small, pale-brown seeds that look like celery and are collected from an annual which is cultivated in Northern India and Iran.
Kolonji, *Love-in-a-Mist* or Black Onion Seed. is sometimes incorrectly called 'black cumin seed'. Nigella compliments carbohydrates.
An exotic blend of spices for Moroccan tagines and spiced cous cous.