Skip to content

Five recipes for salty and crunchy cookies to complete the weekend snack

23 mayo, 2021

We always include the art of cookies in the world of sweet pastry, but its salty sisters also deserve a place in the home cookbook. It is true that, although they do not have added sugars, many of the recipes are still for occasional consumption, but there is a perfect time to open the box of crackers It is at the weekend snack.

Not Just Appetizer Pickles: How To Cook With Capers And Capers, A Food That Is An Explosion Of Flavor

We have some pasta recipes and crackers salty which, being very energetic, are nutritious and perfect for recharging energies as a snack -within a balanced consumption-, although the selection that we bring today is more intended to share at home at aperitif time.

We can use them as base of canapés, skewers or mini tapas, and also for dipping in homemade creams, sauces and dips, from any hummus to elaborations such as the htipiti of peppers and feta cheese by José Andrés. Most of us can customize them to taste, with nuts, seeds or spices, and there is also an option for dentures that appreciate a not so crunchy texture, with an addictive cheese flavor.

Oatcakes or oatmeal crackers


Preheat the oven to 200ºC with heat up and down, and prepare one or two trays with parchment paper. Melt the butter in a small skillet or in the microwave to make 15 ml.

In a bowl, mix the oat flakes with the salt, the optional baking soda, the seeds, and the butter. Put the water to heat in a saucepan and bring to a boil, putting out the fire. Pour 100 ml of that water, combining well.

Most likely, we will need to add the rest of the water, but it is better to do it little by little. There should be one moist, pliable, non-sticky dough, cohesive and detaches from the walls of the container. If it is very dry, heat a little more water and add small amounts. Knead in the bowl or on the table.

Put on a sheet of baking paper or silicone and spread with the roller, leaving it as fine as possible. If it sticks, use another sheet of paper on top. Cut round cookies. Distribute them on the trays, and bake for 15-20 minutes, until they look lightly golden and firm. Let cool on a rack.

More details in the full recipe.

Turmeric crackers

  • Ingredients. 120 ml of water, 250 g of flour, 50 ml of sunflower oil, 10 g of bicarbonate, 1 teaspoon of turmeric, salt.
  • Elaboration. If we use the Thermomix, we put the water, flour, oil, bicarbonate and turmeric in the glass and knead 2 min / speed spike. If we do not use Thermomix, we knead all the ingredients by hand with plastic gloves to avoid dyeing. Mix 1 tablespoon of oil and 1 tablespoon of water in a small bowl. We form a ball with the dough, wrap it in plastic wrap and let it rest for half an hour. We preheat the oven to 200ºC. We line the baking tray with baking paper. We stretch the dough with a rolling pin between two plastics and with a toothed wheel we cut square cookies that we will place on the tray. Prick with a fork, paint them with the reserved oil and water mixture and sprinkle with salt. We bake 15 minutes.

More details in the full recipe.

Cheese and curry crackers

Curry Cookies
  • Ingredients for 50 units. 100 g of creamy butter, 100 g of cream cheese spread, 150 g of Parmesan cheese or similar, finely ground, 175 g of wheat flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, 3 teaspoons of ground curry, 1 L egg at room temperature, 1 yolk, 15 ml of milk.
  • Elaboration. Mix the softened butter with the cheeses, salt and curry. Work a little and add the lightly beaten egg. Mix and add the flour and yeast. Combine until you have a homogeneous, slightly moist dough. Arrange a good sheet of plastic film on top, pour the dough, form a flat disk and wrap. Refrigerate for at least an hour in the fridge. Preheat the oven to 180ºC and prepare two trays with non-stick paper. Roll out the dough leaving a thickness of approximately one centimeter. Cut out the cookies with a cutter and distribute them on the trays. Beat the yolk with the milk and paint each cookie lightly. Bake, one tray at a time, about 15 minutes, or until golden brown. Cool on a rack.

More details in the full recipe.

Salty crackers with walnuts, parmesan and black olives

  • Ingredients for 42 units. 80 g of shelled walnuts, 80 g of pitted black olives, 80 g of grated Parmesan, 200 g of pastry flour, 1 teaspoon of baking powder, 1 egg, 100 g of cold butter, chopped, 1/2 teaspoon of pepper ground black.
  • Elaboration. We chop the walnuts with a robot and also the olives, leaving them in very small pieces. We beat or crush (or mix by hand) the flour, yeast, egg, butter and pepper and add the walnuts and chopped olives. We form a ball, wrap it in plastic wrap and store it in the fridge for 15 minutes. Line a tray with baking paper and preheat the oven to 180 ºC. We remove the dough and, with a rolling pin, we spread it on a surface dusted with flour until it is about 4 mm thick. We cut the dough with the pasta cutter of our choice, and bake them for 30 minutes.

More details in the full recipe.

Salty Sesame Parmesan Crackers

  • Ingredients. 40 g of finely ground Parmesan cheese, 100 g of wheat flour, 1 egg white, 60 g of creamy butter, 1/2 teaspoon of baking powder, 1 pinch of salt, 1 tablespoon of toasted sesame seeds.
  • Elaboration. Put the butter, the flour sifted with the yeast and the Parmesan cheese in a bowl. We salt and knead until we obtain a homogeneous mixture. We stretch the dough with the rolling pin between two sheets of greaseproof paper and let it rest in the fridge for about an hour. We preheat the oven to 180ºC. Cut the cookies with a pasta cutter, paint them with the beaten egg white and sprinkle them with the sesame. Bake for 15 minutes or until golden brown.

More details in the full recipe.

Cover photo | Pixabay
Directly to the Palate | 21 satisfying and healthy snack options that you can make yourself at home
Directly to the Palate | Four types of hummus and a recipe for spelled crackers to enjoy at weekend snacks