Spiced salty cookies, easy homemade appetizer recipe

These spiced salty cookies are the most original way to add a special touch to an informal snack. Get down to work because it is a very simple recipe, with a delicious flavor and crunchy texture. What makes these cookies special is their puff pastry and extra crunchy texture and, without a doubt, the intense flavor that the spices give them.

recipe information

• • Preparation time: 30 minutes

• • cooking time: 20 minutes

• • total time: 1 hour

• • rations: 4, 48 units

• • Category: snack

• • type of cuisine: Spanish

• • Calories per serving (kcal):141

Ingredients for the spiced salty biscuits for 4 people

• • 200 g pastry flour

• • 1 g dry baker’s yeast

• • 1 teaspoon salt

• • 1 teaspoon oregano

• • 1 teaspoon basil

• • 1 teaspoon thyme

• • 1 pinch of ground black pepper

• • 10 g of black sesame seeds

• • 15 g yellow sesame seeds

• • 125 ml of water

• • 15 g of lard (failing that, 15 g of butter or 10 g of oil)

• • Salt flakes for sprinkling

How to make spiced crackers

We weigh and measure the ingredients of the recipe and when we have them all ready, we sift the 200 g of pastry flour into a bowl. We add 1 gram of dry baker’s yeast, 1 teaspoon of salt and the spices: 1 teaspoon of oregano, 1 teaspoon of basil, 1 teaspoon of thyme and a pinch of ground black pepper. We also add the 5 g of black sesame seeds and 10 grams of yellow sesame seeds. We reserve the rest of the sesame to add it on top once they are done.

Mix all the dry ingredients with a spoon, then add 125 ml of water. As always, the amounts of liquid can vary because not all flours are the same. If you see that you have a dough that is too dense, add a little more water. But be careful, you always have to do it in very small quantities, because once added it can no longer be removed and you already know that adding more flour is not a good option.

We remove and mix everything with a spoon at first and then we go on to knead with our hands until all the flour is integrated. At this time, let the dough rest for 5 minutes. We will have a slightly dense dough, but it is normal.

After the rest, we add the 15 g of pork fat (if we don’t have it, we can replace it with the same amount of butter or 10 g of oil).

We continue to knead until the fat is fully integrated into the dough and it becomes a little more elastic and malleable.

Finally, and to give the cookies a crunchy and puff pastry appearance, we will fold the dough three times, like puff pastry but in this case without adding butter or other fats. To do this, we stretch the dough into a rectangle and fold the top of the dough in half.

We superimpose the dough below on top of the other two parts, so that we have a folded dough in three layers. We turn it, leaving the openings on the right, we stretch it again in the shape of a rectangle and we repeat the folding process. We will do this puff pastry process three times.

Once we have made the folds in the dough, we stretch it into a square with a thickness of half a centimeter and, with the help of a cutter or knife, cut the dough into strips about three centimeters wide. Next, we cut it in the other direction, forming our square cookies.

Transfer the cookies to a tray lined with parchment paper, brush them with water and sprinkle the 10 g of sesame seeds that we had reserved on top.

Once we have the cookies formed, we turn on the oven at 200 °C and while it reaches this temperature, we store the tray with our cookies in the fridge. By cooling the dough, we will get the cookies to inflate later during baking and thus, they will be much more crispy. When the oven has reached the marked temperature, we take the cookies out of the fridge, sprinkle them with the salt flakes and bake them for 15 or 20 minutes. When we observe that they are golden, we remove them and let them cool on a rack.

Once cold, we can serve them. To keep them longer, we store them in an airtight box, where they will last us, crunchy and delicious, for up to two weeks… that is if we don’t eat them before.

Easy preparation summary

1. 1. We weigh and measure all the ingredients, sift the flour and add the yeast, salt, spices and seeds

1. 1. Mix everything with a spoon and add the water

1. 1. We remove and knead with our hands until the flour is integrated. Let the dough rest

1. 1. Add the pork fat

1. 1. Knead until the fat is integrated and the dough is elastic

1. 1. We will make three folds to the dough: we stretch the dough into a rectangle and fold it in half

1. 1. We superimpose the mass that remains to be folded, on the other two and repeat the process of stretching and folding two more times

1. 1. Roll out the dough and cut it into squares about 3 cm on each side.

1. 1. Transfer the cookies to a tray lined with paper, brush them with water and add the remaining sesame seeds.

1. 1. We turn on the oven at 200 ºC and reserve the cookies in the fridge. Before putting them in the oven, we sprinkle them with salt and bake them for 15-20 minutes. Remove them and let them cool on a wire rack.

1. 1. Once cold, we serve them or store them in an airtight container to keep them fresh and crisp