Parmesan & Myzithra Cheese Cookies
A savory Greek-Italian cheese cookie with crispy edges, rich flavor, and endless topping options.
Ingredients
For the dough
- 125 grams all-purpose flour
- 80 grams salted butter cold and diced
- 50 grams finely grated Parmesan cheese
- 50 grams aged grated myzithra cheese (or use 100 g Parmesan if myzithra isn’t available)
- Freshly ground black pepper to taste
- Salt to taste
For decoration
- 1 1 egg (for egg wash)
- Chili flakes
- Rosemary (fresh or dried)
- Smoked salt
- Optional: Sichuan pepper, pine nuts, cumin seeds, black salt, almond flakes, saffron threads, etc.
Instructions
- Place the flour, the finely grated cheeses, the diced butter, the salt, and pepper into a large mixing bowl.
- Using your fingers, rub and knead the ingredients together until a smooth dough forms.
- This can take time—if needed, add a small splash of cold water or a sprinkle of flour to help bring it together.
- Wrap the dough and let it rest in the fridge for 30 minutes.
- Roll the dough out on a floured surface to about 5mm thick.
- Cut into shapes using metal cookie stamps or cutters.
- Place the cookies on a baking tray lined with parchment paper or a silicon tray.
- In a small bowl, beat the egg to make an egg wash.
- Brush it over each cookie.
- Decorate with your choice of toppings: chili flakes, rosemary, smoked salt, or other pantry favorites.
- Bake in a preheated oven at 180°C (356°F) for about 10 minutes per batch, or until the bottoms are golden.
- Let them cool completely before serving.
Nutrition
Calories: 65kcal
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