Description
Este biscoito salgado com ervas finas (manjericão, tomilho) é uma receita versátil e cheia de sabor, perfeita para acompanhar sopas, saladas ou como lanche. Crocante por fora e macio por dentro, ele traz o frescor das ervas do jardim e um toque nostálgico da infância.
Ingredients
2 cups (240g) All-purpose flour
1/2 cup (100g) Unsalted butter, cold and cubed
1/4 cup (60ml) Heavy cream
1 tsp Salt
2 tbsp Fresh basil, finely chopped
1 tbsp Fresh thyme leaves
1/2 cup (50g) Grated Parmesan cheese (optional)
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper
- Wash and dry basil and thyme. Finely chop both. Set aside
- In a large bowl, sift together flour and salt. Add Parmesan if using. Mix well
- Add cold butter cubes. Using fingertips or a fork, cut butter into flour until mixture resembles coarse crumbs
- Stir in chopped herbs until evenly distributed
- Gradually pour in heavy cream, mixing with a spatula until dough just comes together. Do not overmix
- Transfer dough to a lightly floured surface. Roll out to 0.5 cm (1/4 inch) thickness
- Cut into desired shapes using cookie cutters or a knife. Place on prepared baking sheet, leaving space between cookies
- Bake for 15-20 minutes, until edges are lightly golden. Cool completely on baking sheet before serving
Notes
For extra crispiness, ensure butter is very cold and do not overwork dough.
Store in an airtight container at room temperature for up to 1 week.
To freeze, place shaped raw cookies on a tray, freeze for 2 hours, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Substitutions: Use margarine or coconut oil instead of butter; plain yogurt instead of heavy cream; dried herbs (half the amount) instead of fresh.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Snack
- Method: Baking
- Cuisine: Brazilian