Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Savory Cookies. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
How to make Savory Crackers and Cookies
I love how the dough comes together so quickly and bakes into golden, crispy slices. They pair wonderfully with dips, cheese boards, or even just a cup of tea. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
- 100 ml lukewarm water (about 3.4 fl oz)
- 5 g dry yeast (about 1 ½ tsp)
- 250 g all-purpose flour (about 2 cups / 8.8 oz)
- 1 teaspoon baking powder (about 4 g / 0.14 oz)
- 1 tablespoon vegetable oil (about 15 ml / 0.5 fl oz)
- 1 teaspoon sugar (about 4 g / 0.14 oz)
Directions:
1. Activate the yeast
In a small bowl, combine warm water, dry yeast, and sugar.
Let it rest for about 5 minutes, until foamy and bubbly — this means the yeast is active.
2. Prepare the dough
In a large bowl, add the flour and baking powder.
Pour in the yeast mixture along with the vegetable oil.
Stir until the dough starts to come together.
3. Knead for texture
Place the dough on a floured surface.
Knead for about 5 to 7 minutes, until smooth and elastic.
Press gently — if it springs back a little, it’s ready.
4. Shape as desired
Divide the dough into small balls or logs, depending on your preference.
Flatten with your hands or roll with a pin for thin, crispy crackers.
For softer cookies, leave the dough a bit thicker.
5. Rest before baking
Arrange the shaped pieces on a baking sheet lined with parchment paper.
Cover loosely and let them rest at room temperature for 30 minutes.
6. Bake until golden
Preheat the oven to 350 °F (180 °C).
Bake for 15 to 20 minutes, depending on thickness, until golden and firm.
7. Cool and store
Place on a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Tips
- Water temperature: warm, not hot, to avoid harming the yeast.
- 30-minute rest: helps the dough relax and rise slightly before baking.
- Thinner = crispier: roll the dough thin for extra crunchy crackers.
- Fork holes: poking the surface with a fork prevents puffing in the oven.
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