For some reason these harsh winters have put me in a cookie mode. I’ve been buying, eating and baking cookies. But aha.. these are not sweet cookies but salty spicy ones.. well not spiky salty like chips or crisps but very mildly saltish to the taste with a twang of spice. The spices being rather mellow, subtly biting and very addictive.
I had no recipe to start these cookies with so I was just trying and testing in the kitchen but accidentally or rather Fortunately these cookies turned out excellent. They tasted exactly how I wanted them to and I penned down the recipe and I’m sticking to it. I am !!!
Since these were just testing I didn’t bother with making a huge batch. You can easily double or triple the amount. These cookies are not thick and big, but dainty and petite which makes them all too easy to eat.
see !! not fat at all..
70 gms butter (you can also use salted butter for these cookies)
1 tbsp sugar
2 tsp salt
125 gms flour
1 tsp cumin seeds
1 tsp mustard seeds
4-5 curry leaves
1/4 tsp freshly ground pepper
1/4 tsp chilly flakes
In a dry pan fry the spices (except pepper and chili flakes) for a couple of minutes until browned. The mustard seeds will starts spluttering and you will get the most heavenly spiced aroma. Make sure the pan is dry. You don’t need to add any oil.
Once the spices are browned and giving off their aromatics take the pan off the heat and crush the spices. You can do these win a mortar & pestle. I used my rolling-pin. Keep these aside.
In a large bowl beat the butter with the sugar and salt for a minute or so. add in the egg and beat again.
Now add the crushed spices along with the pepper and chili flakes and beat until the spices have turned your beautiful yellow butter to tarnished brackish spiced goodness. Add in the flour, and at this moment its best to use your spatula or wooden spoon to incorporate everything together.
Once it has formed a sort of dough and you can see the flecks of spices dotting your mixture, believe me it only gets better now.
Roll this cookie dough on a lightly floured surface. You can make these cookies fat or thin, depends how you like them. I roll them out quite thin perhaps 1 cm or less (you can see in the picture above)
Once they’re rolled out you can use any shaped cookie cutter and stamp out shapes. You can make them round or just basic square.
Place them on a sheet. These cookies don’t spread, so you can space them close.
bake in a pre heated oven at 180℃ for about 12-15 minutes, or until the edges have browned slightly. It also helps me to rotate the cookie sheet after 8 minutes or so.
Let them cool slightly and they are ready to eat.
You can either eat them on their on as they are or even use some dip or salsa or even this hummus
Another picture to inspire you to make these immediately..