Parmesan cookies with fennel and thyme

These delicious parmesan cookies are the ideal snack for when Christmas comes around, but of course you can make them year round. Made with fennel and thyme

Course Side Dish

Cuisine Dutch

Keyword fennel, parmesan, thyme

Prep Time 30

Cook Time 10

Total Time 40

Servings cookies

Calories 92

Author Simone

Equipment

cookie cutters

Ingredients

150 gr all purpose flour
80 gr parmesan grated
45 gr oats
100 gr butter cold
1/2 tsp sea salt coarse
1 egg yolk
1,5 tbsp icecold water
2 tsp fennel seeds
2 tbsp thyme 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.

You can store the cookies in an airtight container for 3-4 days

Nutrition