Rosemary cookies (salty)

I wanted to make a little special salty cookie to give it as a present along with a bottle of wine. Rosemary makes wonders with a plain cookie (tried it in chocolate cookie already), I had some fresh branches on hand so chose to use it.

I’ve got a cookie stamp recently and it seemed a good opportunity to try it. But you can’t always use the same recipe if you want to stamp: if the cookies grow during baking the pattern can disappear. Yeast and baking soda are not great choices.


So I started to look for a stamp-proof recipe but only found for sweet ones. If you omit sugar you will have very different consistency. Finally I used a recipe not specificly for stamping but it worked. (Source: in Hungarian version)

Rosemary cookies (salty)
  • 280 g flour (I used half whole grain flour)
  • 100 g butter/margarine
  • 2 eggs
  • 1-2 tablespoon sour cream
  • 2 teaspoon salt
  • half teaspoon black pepper
  • 2 small branches rosemary (chopped)

Mix ingredients, make small balls and flatten them by hand. Place them on a tray with baking sheat. Use stamps of your choice or decorate the top as you wish. Bake it in the oven on 180 °C for 10-12 minutes until crispy.

This portion made me about 20 cookies in 2 trays. I made mostly simple cookies (for wine snack – it was tested before giving away:) On a few ones I placed tomato and cheese before baking, it was delicious that way too.


Hungarian/magyar: Rozmaringos sós keksz – sütipecséttel


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