Multi-Seed Savoury Cookies

Sometime in the afternoon, after a cup of latte macchiato, I get a little hunger. I feel like eating, but it is too late to eat something big and I don’t want to spoil my dinner anyway. On one of those wonderful days, I recalled a recipe my mother had shown me. Of course, for the life of me I couldn’t remember the right proportions, but I knew there were exactly four ingredients – flour, oil, yoghurt and cheese. I started making the dough and thought that I want something more than just an ordinary savoury cookie. I rummaged in the spice cabinet and gathered three kinds of seeds that seemed to me to be appropriate. Twenty minutes later, I was convinced that I was right! These multi seed savoury cookies are fragrant, flavourful and satiating. They go quite nicely with yoghurt as an afternoon snack or a cup of hot tea for breakfast!

Ingredients for 45 Multi-Seed Savoury Cookies:

• 350 g flour
• 250 g feta cheese
• 250 g Greek style yoghurt
• 100 ml sunflower oil
• 2 tbsp flaxseed
• 1 tbsp black cumin (black caraway seeds)
• 1 tbsp chia seeds
• 1 tsp baking powder

Preparation:

1. Preheat the oven to 180°С. Line a large baking tray with parchment paper.
2. Sift the flour into a big bowl. Using a spoon or spatula, make a well in the centre.
3. Put the yoghurt into a small bowl. Stir in the baking powder to encourage leavening and set aside for a few minutes.
4. Crumble the feta cheese and add it to the flour.
5. Add in the seeds, sunflower oil and yoghurt. Stir with a spatula until well combined.
6. Scoop a tablespoon out of the mixture and using a fork to help you, push the cookie dough onto the baking tray. Use the fork to form the cookie into a round shape.
7. Repeat the procedure until you run out of dough and make sure you leave enough space between the cookies as they rise during baking. Make all savoury cookies the same size.
8. Bake for 12-15 minutes or until a nice golden-brown colour. Remove from the oven and leave them onto a cooling rack.

Tips: The baking time depends on the size of the multi-seed savoury cookies. Keep an eye on them after the 10th minutes as you don’t want to burn them.
You can store the cookies into a container – this way they won’t dry out and can last up to two weeks.

Bon appetit!