Thyme Cheddar Cookies Recipe | Food Diaries | Zarnak Sidhwa | Snacks

Method:

Boil the sugar and water in a saucepan. Add the cardamom, saffron and rosewater. Remove from the heat, set aside. In a pan lightly toast the whole wheat flour for a few minutes, until you get the aroma.

Add the butter and stir continuously for about 10-12 minutes. While stirring, gradually pour the sugar syrup into the pan, until it is fully absorbed and the halva has thickened.  Remove from the heat and transfer the halva onto a serving platter. With the back of a spoon flatten the halva and garnish with the almonds pistachios and coconut.

Method:

Beat the butter, shredded cheese, black pepper, salt and thyme, until the butter is creamy. Add the flour. Bring the dough together to form a dough ball. Knead it a little if needed and shape into a log and cling wrap and chill. With a sharp knife, cut ¼ inch thick discs from the dough log. Bake at 180 degrees C for 10 – 12 minutes for a soft cheese cookie. Bake for 15 – 20 minutes for a crispy cheese cookie, cool on wire racks and then serve.