Savory cookies are great for parties I find because they're pretty easy to make, are savory yet don't always require being served hot and they travel well should you be bringing a dish to someone else's party. Put these out at a party and feel confident that they'll taste just fine no matter how long it takes them to disappear.
Cheese straws, biscuits and the like are fairly standard, however I love these because of the rosemary. It's an interesting taste in a flaky cookie. Not only that, but I've always thought Rosemary smells a bit like Christmas trees, so it's the perfect flavor to have around the holidays. The added bonus is that these cookies can be made into shapes if you use cookie cutters, making them all the more festive for holiday gatherings!
225g (about 1 cup) cold butter, diced
Extra butter for greasing
250g (2 cups) plain flour
180g (about 1 1/4 cup) grated Gruyère cheese
90g (about 3/4 cup) grated Emmental cheese
1/2 teaspoon cayenne pepper
2 teaspoons finely chopped fresh rosemary needles
1 egg yolk beaten with 1 tablespoon of water
- Using the extra butter, lightly grease 2 large baking sheets and set aside.
- Add the flour, cubed butter, cheese, cayenne pepper and rosemary to the bowl of a food processor and whiz until the mixture forms a dough. If the mixture is too dry, add a little cold water.
- Flour a work surface and roll out the dough to about 5 mm or 1/4 inch thick.
- Use either a biscuit cutter or cookie cutters to cut out the cookies and place them on the baking sheets.
- Cover the baking sheets with cling film and chill them in the refrigerator for 30 minutes or until reasonably firm to the touch. At the same time, pre-heat the oven to 180°C (350°F)
- Using a pastry brush, brush the chilled cookies with the beaten egg yolk and bake for 10 minutes or until golden brown.
- Allow the cookies to cool for at least 2 minutes before serving, but they can be enjoyed either warm or completely cooled.