• 60 grams (2.1 ounces) butter
  • 100 grams (3.55 ounces) wheat flour
  • 1 egg (1.00 item)
  • 40 grams (1.4 ounces) grated parmesan
  • 0.5 teaspoon (0.5 teaspoon) baking powder
  • 0.5 teaspoon (0.5 teaspoon) red bell pepper
  • 0.5 teaspoon (0.5 teaspoon) salt
  • 0.25 teaspoon (0.25 teaspoon) pepper
  • 0.5 teaspoon (0.5 teaspoon) chopped fresh or dried rosemary
  • 10 slices (10 items) sun-dried tomatoes


  • Baking Sheet

    A non-stick baking sheet will ensure your cookies bake evenly without sticking. If you don't have one, you can line your regular baking sheet with parchment paper or a silicone baking mat.

  • Blender or Food Processor

    This helps in quickly grinding the butter and flour mixture into crumbs. If you don't have one, you can mix by hand but it might take a bit longer.

  • Sharp Knife

    For slicing the dough into even “washers,” a sharp knife will make your task easier and cleaner.

  • Mixer

    To mix dough ingredients well and ensure everything combines perfectly.

  • Foil or Plastic Wrap

    Essential for wrapping the dough “sausage” before chilling it.


Step 1

1. Sift the wheat flour and mix it with baking powder, salt, pepper, and rosemary.Sifting the flour helps to incorporate air and makes the cookies lighter.

Step 2

2. Cut the cold butter into cubes, and quickly grind it with the flour mixture into crumbs using a blender or by hand.Make sure the butter is very cold to create a better texture for the cookies.

Step 3

3. Add the grated parmesan, cold egg, and chopped sun-dried tomatoes, then quickly knead the dough.Over-kneading can make the cookies tough, so mix just until combined.

Step 4

4. Form the dough into a “sausage” shape and wrap it in foil. Place the dough in the freezer for 30 minutes or in the fridge for an hour and a half.Chilling the dough makes it easier to slice later on.

Step 5

5. Using a sharp knife, cut the cooled dough into slices that are 1 cm (0.4 inch) thick. Place them on a baking sheet lined with parchment paper or a baking mat.For even baking, make sure the slices are of uniform thickness.

Step 6

6. Bake the cookies at 180°C (356°F) for 15 minutes. Enjoy these savory cookies!Allow the cookies to cool on a wire rack to maintain their crisp texture.


Looking for some fun and creative serving ideas? These savory cookies are incredibly versatile! First, pair them with a classic cheese platter. The cookies’ cheesy, tomatoey goodness complements an array of cheeses, from creamy Brie to sharp cheddar. If you want to keep it light, serve them alongside a crisp, refreshing salad. The crunch of fresh greens pairs wonderfully with the rich savory flavor of the cookies. Hosting a gathering? Why not use these savory cookies as a base for mini canapés? Top each cookie with a dollop of herbed cream cheese, a sliver of smoked salmon, or even a sprinkle of capers for an elegant twist. These will be a hit, and your guests will be asking for the recipe in no time! For an out-of-the-box idea, crumble these cookies over a bowl of warm, hearty soup. Their rich flavors can add a delightful crunchy texture to a creamy tomato bisque or a comforting bowl of potato leek soup. Have fun and get creative – these savory cookies are your ticket to endless culinary adventures!


To make these cookies gluten-free, substitute the wheat flour with a good quality gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, which helps with the texture. For a vegan version, you can replace the butter with a plant-based butter substitute and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Bonus tip: Nutritional yeast can be used for a cheesy flavor if you need a dairy-free cheese alternative. The end result will still be delicious and enjoyable for everyone!


  • What can I use if I don't have a food processor?

    If you don't have a food processor, you can use a pastry cutter or your hands to mix the butter into the flour mixture until it resembles coarse crumbs.

  • How can I stop the dough from sticking when I roll it out?

    Chill the dough well before rolling it out, and you can also dust your work surface and rolling pin lightly with flour to prevent sticking.

  • Can I freeze the dough for later use?

    Yes, you can freeze the dough after forming it into a “sausage” shape. Just wrap it well in plastic wrap and foil to prevent freezer burn. It can be stored for up to a month.

  • How can I make the cookies crunchier?

    Bake the cookies slightly longer at a lower temperature, around 325F (160C), to help dry them out and make them crunchier without burning.

  • Can I add different herbs or spices to the recipe?

    Absolutely! Feel free to experiment with different herbs such as thyme or oregano, or spices like paprika or cayenne pepper to customize the flavor to your liking.

  • What’s the best way to store the baked cookies?

    Store the baked cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies too; just make sure they are completely cooled before freezing.

Nutrition facts

Recipe Yield:20 cookies
Calories:per cookie
Calories (Min - Max):60 - 70
Total Fat:4
Saturated Fat:2.5
Total Carbohydrate:5
Total Sugars:0.5