I think I've posted many sweets lately. So today is going to be a savoury snack/nibbles sort of recipe. Very easy to make and freezer friendly dough (You know by now that I like the freezer friendly stuff, especially with a baby onboard).
I have previously posted recipes of savoury biscuits and shortbreads which we are very found of in Morocco (here, here, here, here).
They're always welcome especially with drinks and tea-time/coffee time, or just to keep people waiting for the main meal during the wedding ceremonies back home (that would be my Morocco)..
Ingredients
Makes 20 +
Prep: 10 min -Resting time: 15 min- baking: 12-15 min
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Let cool on a cooling rack before storing in an airtight container for up to 3 days.
Note: you can top the biscuits with spices, sesame or cheese before baking.
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| Mustard biscuits with ground pepper and piment d'espelette (or chili powder) |
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| I made these for a charity bake-sale (see here and here) |
They're always welcome especially with drinks and tea-time/coffee time, or just to keep people waiting for the main meal during the wedding ceremonies back home (that would be my Morocco)..
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| Mustard biscuits with Cheddar cheese (Edam is usually used in Morocco) |
Makes 20 +
Prep: 10 min -Resting time: 15 min- baking: 12-15 min
- 130 g de farine
- 100 g de beurre
- 4 carrés de fromage Kiri
- 1 tsp of Dijon mustard (or English)
- 1 tsp of salt
- 1 tsp of pepper
Optional:
Mix of dry herbs, paprika, chili flakes/powder, dry onion powder, cumin seeds, nigella seeds
Preparation
Crumble flour and butter together.
Crumble flour and butter together.
Add in the rest of the ingredients and combine without oveworking the dough (just like a shortcrust dough).
Flatten the dough and cover it with a cling-film and keep it in the freezer for 15 min or the fridge for 40 min.
Between 2 parchment paper or over a slightly flour dusted worktop, roll the dough as thick as 5 mm ( I made mine 3 mm, but thicker is nicer).
Use cookie cutters to shape the biscuits or just cut strips no longer than 4 cm by 1 cm.
Freeze for 10 min while you preheat the oven at 180 degrees C. My mother didn't freeze anything but it's always good to handle a dough with butter that way.
Slightly space the biscuits when you place them into the baking sheep. Bake for 15 to 18 min until they look nicely golden.Let cool on a cooling rack before storing in an airtight container for up to 3 days.
Note: you can top the biscuits with spices, sesame or cheese before baking.