parmezaankoekjes met venkel en citroentijm
recept uit het kerstboek van donna hay
voorbereidingstijd: 30 MIN
bereidingstijd: 15 MIN
totale tijd: 45 MIN
dieetsoort VEGETARISCH
Benodigdheden
uitstekers
Course Side Dish
Cuisine Dutch
Keyword fennel, parmesan, thyme
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Total Time 40 minutesmins
Servings 20cookies
Calories 92
Equipment
cookie cutters
Ingredients
150grall purpose flour
80grparmesangrated
45groats
100grbuttercold
1/2tspsea saltcoarse
1egg yolk
1,5tbspicecold water
2tspfennel seeds
2tbspthyme leaves only
Instructions
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.
Notes
How many cookies this recipe makes is entirely depending on the size of your cookie cutter. I used various sizes and got a lot of cookies.