Salted cookies with flax seeds
6 servings
30 minutes
Savory cookies with flax seeds are a refined balance of tenderness and crisp texture, complemented by a light nutty aroma. The recipe has roots in Russian cuisine, where flax seeds have been valued for their health benefits for centuries. The cookies have a golden hue from turmeric, and their structure is sandy and crumbly but not dry. A light saltiness and hints of cumin or sesame make them an ideal accompaniment to tea or light snacks. They are suitable for those who appreciate simplicity and natural ingredients in baking and can be a wonderful alternative to sweet cookies. The uniqueness lies in the combination of ingredients: flax and sunflower seeds add nutrition while the oil gives the dough tenderness. These cookies are not just a treat but a tradition enriched with the flavors of nature.
1
Soften room temperature butter cut into pieces and mix with sugar.
- Butter: 90 g
- Sugar: 1 tablespoon
2
Add corn flour.
- Corn flour: 100 g
3
Mix slightly and pour in warm water.
- Water: 100 ml
4
Mix again and sift the wheat flour into a bowl. It's better to mix it with baking powder, salt, and turmeric beforehand — this way the spices will distribute better in the dough.
- Wheat flour: 175 g
- Baking powder: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Turmeric: 0.5 teaspoon
5
Add flax seeds and sunflower seeds to the dough.
6
Mix well and form the dough into a ball. You can add more sesame seeds or cumin to taste.
7
If the lump does not form, add a spoonful of fragrant vegetable oil.
- Sunflower oil: 1 tablespoon
8
Roll out the prepared dough on a floured surface to a thickness of 5–7 mm and cut out cookies in any desired shape.
9
Place the cookies on a baking sheet. Put in an oven preheated to 200–210 degrees and bake for 12–15 minutes. Do not overbake the cookies so they remain soft and crumbly.