These Sun-Dried Tomato Cheddar Cookies are flaky, rich, buttery, delicious, and utterly addictive savory biscuits.
Well, did you notice I just used both “cookies” and “biscuits” in one sentence? Indeed, that happens once in a while when I’m not sure which word to choose.
Partially, the reason is that English is my second language, and sometimes the same thing may have a slightly different way of using in different languages. Also, this culinary terminology might be a little confusing too.
I believe once I gave this example. In Russia, most of the sweets like chocolates, truffles, toffee, bonbons, and some other are called “candy”. Even dried fruit or nuts covered in chocolate are the candy.
On the other hand, treats made of chocolate, cream, butter, and cocoa (With a few acceptable additional things like praline or other fillings) can be proudly named “truffles”. However, in the North American tradition, people call truffles many things even if they don’t include any chocolate, butter, and cream.
For instance, these Baileys Truffles are a good example of what I consider truffles while these Red Velvet Christmas Truffles aren’t.
Sun-Dried Tomato Cheddar Cookies
Or let’s talk these Sun-Dried Tomato Cheddar Cookies. In Russia, all cookies are just the cookies. In Canada, I’ve seen quite a lot of people being baffled when I said “savory cookies”. In their understanding, cookies should only be sweet (or sweet and salty).
Cheese cookies are biscuits, in their book. Well, for me, the word “biscuit” is associated with some thick and fluffy thing like scones or famous biscuits for a gravy.
These cookies are loaded with cheddar, sun-dried tomatoes, pine nuts, and herbs. They are the perfect addition to your light dinner or a cup of coffee (Yes, they are particularly good with your Saturday/Sunday morning coffee. Especially when someone makes and brings them to you. Check it out.)
There are many ingredients which will go well with these savory cookies so please stay updated cause I’m going to be showing more savory ideas shortly.
So go ahead, make these Sun-Dried Tomato Cheddar Cookies, and then decide whether they are savory cookies or biscuits. And try these Cheddar Cranberry Walnut Rosemary Cookies too!
- 1 cup grated Cheddar (preferably smoked or sharp)
- 1 cup soften butter
- 1 large egg
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup sun-dried tomatoes, drained and sliced
- 1/2 cup pine nuts
- 1 tablespoon fresh thyme
- 1 teaspoon Italian seasonongs
- 1 teaspoon smoked paprika
- a good pinch of salt
- a good pinch of black pepper
- 1 small egg
- 2/3 - 1 teaspoon water
- a little pinch of smoked paprika (optional)
- In a bowl, combine the cheese, butter, and egg. Beat until smooth, 1 minute.
- Stir in the flour (add 1 cup reserving the remaining), baking powder, salt, herbs, and spices. Mix until all ingredients incorporated adding more flour if necessary.
- Stir in the tomatoes and nuts. You will get soft dough. Cover the dough in plastic wrap and place in the fridge for 20-40 minutes.
- Preheat oven to 175 degrees C. Cover baking sheets with parchment.
- To make the egg wash, in a small cup/bowl mix one small egg and a little of cold water
- Roll the dough out (about 0,7-1 cm) and cut cookies with a cookie cutter or just slice with a knife. Place the cookies onto the sheets. Using a brush, slightly brush the cookies with the wash and then, if desired, sprinkle with the additional paprika.
- Bake the cookies for about 10-14 minutes or until slightly golden brown (They will look soft; however they will a bit set)
- Remove from the oven and let completely cool.