Butter and Tomato Cookies

Name: Butter and Tomato Cookies
Prep time: 2 h 20 min
Cook time: 20 min
Total time: 2 h 40 min
Ingredients: 175 g all-purpose flour; 150 g cold butter (diced); 150 g Comté cheese (grated); 1 tbsp tomato paste (sun-dried); 25 g semi-dried tomatoes (chopped); 1 tbsp oregano; 2 tbsp black olives (pitted); 50 g sesame seeds; 1 to 2 tbsp water (adjust as needed)

Savory pizza-flavored cookies made with cheese, tomato, oregano, and olives.

2h 40m

Easy

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Ingredients

all-purpose flour 175 g

cold butter (diced) 150 g

Comté cheese (grated) 150 g

tomato paste (sun-dried) 1 tbsp

semi-dried tomatoes (chopped) 25 g

oregano 1 tbsp

black olives (pitted) 2 tbsp

sesame seeds 50 g

water (adjust as needed) 1 to 2 tbsp

Instructions

Make the dough

Preheat the oven to 180°C (350°F). Put all ingredients except the sesame seeds into a food processor and pulse until the mixture looks like fine breadcrumbs. Add enough water (1 to 2 tbsp) to form a smooth dough. Roll the dough into a log about 25 cm long.

Coat with sesame and chill

Spread the sesame seeds on a sheet of parchment paper or a large plate. Roll the dough log over them so it becomes coated in sesame seeds. Wrap in plastic wrap and refrigerate for 2 hours.

Slice and bake

Use a sharp knife to cut the log into 5 mm thick slices. Place them on a non-stick baking sheet, leaving a little space between each. Bake for 15 to 20 minutes until golden. Transfer to a wire rack to cool.