Delicious Recipes: Melt-in-Your-Mouth Easy Savory Cookie Recipe

How many calories are in one serving of these melt-in-your-mouth savory cookies?

One serving of these melt-in-your-mouth savory cookies contains 200 calories.

20 minutes

25 minutes

For 8 people

Materials

125 g butter (at room temperature)

1/2 cup of vegetable oil

1 egg (egg white for brushing on top, yolk for the batter)

1 teaspoon of salt

1/2 packet of baking powder

1.5 cups of flour (plus 2 tablespoons if needed)

Sesame seeds, nigella seeds, or poppy seeds (for topping, optional)

Butter:

Instead of butter, you can use margarine or a mixture of vegetable oil and 1 tablespoon of butter.

For a vegan option, coconut oil is a good choice.

Oil:

Sunflower oil, olive oil, or corn oil for a slight sweetness can be used.

Egg:

You can replace the egg with a chia seed + water mixture (1 tablespoon chia seeds + 3 tablespoons water) or with mashed banana.

If you're only using egg yolks, you can keep the whites aside to brush on top later.

And:

Instead of regular flour, you can use whole wheat flour, oat flour, or a gluten-free flour blend.

For lighter cookies, you can substitute some of the cornmeal with flour.

Baking powder:

Instead of baking powder, you can use baking soda + 1 teaspoon of lemon juice.

Salt:

Sea salt or Himalayan salt can be used instead of regular salt.

For a more flavorful taste, you can add spices to the cookies (e.g., paprika, thyme, or nigella seeds).

For topping: Sesame seeds / Nigella seeds / Poppy seeds:

You can add variety to the cookies by topping them with different seeds: flax seeds, sunflower seeds, chia seeds.

You can also sprinkle grated cheese on top, if desired.

How to Do It

Preheat oven to 180°C. Grease a baking tray or line it with parchment paper.

In a deep bowl, thoroughly mix room temperature butter and vegetable oil using a mixer or spoon.

Add the egg yolk to the batter and mix. Set aside the egg white for the topping.

Add the flour, baking powder, and salt; knead until you have a soft dough that doesn't stick to your hands.

Tear off walnut-sized pieces of dough, roll them in your palms, and arrange them on the baking tray with some space between them.

Brush the cookies with egg white and sprinkle with sesame seeds, nigella seeds, or poppy seeds.

Bake in a preheated oven for 20–25 minutes, or until lightly browned on top.

Remove from the oven, let cool, and serve. Enjoy! You can serve it as an elegant and practical snack at breakfast or afternoon tea.

You can enhance the visual appeal of the cookies by arranging them on a small plate and sprinkling a little sesame seeds or nigella seeds on top.

Once cooled, you can store them in jars or boxes and give them as gifts to your guests.

The butter must be at room temperature; if it's cold, the dough won't be homogeneous, and if it's melted, the cookies will be greasy.

Add the flour gradually; if the dough is too stiff, the cookies will be hard, and if it's too soft, they won't hold their shape.

Brushing the cookies with water gives them shine and an extra light texture; it's optional.

Don't leave the cookies in the oven for too long; remove them when they are lightly browned for a soft, melt-in-your-mouth texture.

Don't leave the cookies on the baking sheet after taking them out of the oven; remove them from the sheet and let them cool completely so the bottoms don't harden.