Homemade savory parmesan cookies with fennel
These delicious parmesan cookies are perfect for serving along side a delicious soup, a great snack or as part of a bigger meal as a side dish. Super easy to make and so delicious!
What you will find in this post
Parmesan cheese cookies with fennel and thyme
I recently started browsing one of my favorite Christmas cookbooks again. It’s the book by Donna Hay and my eye fell on these delicious and simple cookies. I believe Donna used a round cookie cutter for making them, but I decided on another shape to get it more Christmassy. But obviously you can use whatever size of cutter you want.
What you need for making the parmesan cookies
Making these parmesan cookies is easiest in a food processor. You need parchment paper, cookie cutters, a baking tray and a rolling pin.
Making the cookies
The total time for making these savory cookies is roughly 45 minutes. Like with any cookie dough it is important that you rest the dough before you bake it. In order to do that I place all ingredients for the dough inside the food processor. Use ice cold butter as well as ice cold water. I first mix the all purpose flour, parmesan, oats, butter and the salt in the food processor. I then add the egg yolk and the water. Briefly pulse again until it forms a ball of dough. That shouldn’t take too long, so don’t overmix the dough.
Turn the dough out on the kitchen counter and roll dough into a ball. Place the ball of dough on a piece of parchment paper and place another sheet on top. Roll the dough out between the two sheets of paper and place in the fridge. You need about a 5 mm thickness. (a little less then 1/4 inch)
Cutting the cookies
How many cookies this recipe makes is very dependent on the type of cookie cutter you use. I used various star shapes and got around 50 as some where very small and others bigger. So the number of these delicious savoury cookies will vary anywhere between 20 to 50 pieces. You will need two large baking trays to place all the cookies on.
You bake them in the oven for roughly 12-15 minutes or until they are golden brown. Place all the cookies on the baking trays on a cookie sheet or on parchment paper and bake them in the oven.
Let them cool on the baking sheets for about 5 minutes and then transfer to a wire rack so they can cool down completely before serving.
It is a perfect snack to serve any time of day but they really shine as part of a snack platter or on top of some delicious onion soup.
How to store the parmesan cookies
The best way to store these cookies is by placing them into an airtight container. Do make sure that they are completely cooled down before doing that.
Parmesan cookies with fennel and thyme
- cookie cutters
- 150 gr all purpose flour
- 80 gr parmesan grated
- 45 gr oats
- 100 gr butter cold
- 1/2 tsp sea salt coarse
- 1 egg yolk
- 1,5 tbsp icecold water
- 2 tsp fennel seeds
- 2 tbsp thyme leaves only
- Place flour, parmesan, oats, butter and salt in a food processor and pulse until it forms fine crumbs. Add the egg yolk, fennel seeds and thyme and the water and pulse until it form a cohesive mass. Place the dough on the kitchen counter and form into a ball.
- Roll it out befween two sheets of parchment paper to a thickness of around 5mm. Place in the fridge for about 30 minutes.
- Preheat the oven to 180˚C (350˚F) Cover two large baking trays with parchment paper. Using a cookie cutter of your choice cut the cookies from the dough. Roll leftover dough out again and repeat until you've used all dough.
- Place all cookies on the baking trays and bake in the oven for about 12-15 minutes or until golden and crispy.
- Leave to cool for 5 minutes on the trays and then transfer to a cooling rack.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.