Every time I want something simple and savory on hand, I think of these cumin cookies. They keep well for a few days and seem perfect for moments when you want something to have with a beer or as a quick snack, especially if someone drops by unexpectedly. The recipe doesn't call for unusual ingredients and doesn't require too much technique or special equipment.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 20-30 minutes
Baking time: 40 minutes
Servings: one large tray, about 60-80 cookies, depending on the size of the cutter
Difficulty: easy to medium (the dough needs kneading)
Recipe type: homemade savory cookies, appetizer, snack
Ingredients
1 kg flour
250 g margarine
100 ml oil
2 tablespoons lard
1 tablespoon salt
1 cube yeast (about 25 g)
200 ml milk (also used to dissolve the yeast, the rest is added gradually)
2 tablespoons cumin
1 tablespoon sugar (to activate the yeast)
Preparation method
1. Start with the yeast: put the cube of yeast in a small bowl, add a little warm milk and the tablespoon of sugar. Mix gently and let it sit for 5-10 minutes to activate. You will see it foam slightly.
2. In a large bowl, put the flour. Add the margarine, oil, lard, and salt. Mix the ingredients by hand or with a large spoon to evenly distribute the fats.
3. Pour the activated yeast over the flour. Add the cumin as well.
4. Start kneading, gradually pouring in the remaining milk (use the milk little by little). The goal is to obtain a dough that is quite firm but no longer sticks to your hands. Flatten it with the palm of your hand, knead for 8-10 minutes until it gains consistency.
5. Cover the bowl with a clean towel and let the dough rise for about an hour in a draft-free place.
6. After it has risen, turn the dough out onto the table. Divide it if necessary to make it easier to roll out.
7. Roll each piece of dough into a sheet about 0.5 cm thick. Use a rolling pin. Thickness matters: if it's too thin, the cookies may turn out too crunchy, if it's too thick, they may remain too soft.
8. Cut the cookies into desired shapes. If you don't have cookie cutters, you can use a glass with a small mouth.
9. Place the cookies on the baking tray lined with parchment paper or lightly greased.
10. Bake in a preheated oven at 180°C (or medium if you have a gas oven) for 40 minutes. They will brown slightly at the edges.
11. Remove the tray and let the cookies cool. After cooling, they become softer.
Why I make the recipe often
I like that these cookies stay good for a few days and hold up well at room temperature. They are easy to take on the go or to put on the table as a quick snack. The cumin adds flavor without being too strong, and the texture is somewhere between crunchy and tender.
Tips and variations
Tips
If the dough seems too hard or dry, you can add an extra tablespoon or two of milk, but add it gradually.
For tenderness, don’t skip the lard – it makes a difference in texture, even if you don’t use much.
Don’t let the dough rise for more than an hour, otherwise it will rise too much and the cookies may turn out fluffy, not crunchy.
If you don’t have parchment paper, you can grease the tray with a little oil.
Substitutions
You can use only margarine if you don’t have lard, but the result won’t be as tender.
Milk can be replaced with water if necessary, but the taste will be slightly different.
Cumin can be omitted or reduced if you don’t like the flavor.
Variations
You can sprinkle a little extra cumin on top of the cookies before baking for a more intense flavor.
If you want them crunchier, cut them thinner and leave them in the oven for an additional 5-10 minutes, watching that they don’t burn.
They can also be made with poppy seeds or sesame seeds, but the classic recipe remains with cumin.
Serving ideas
They are good plain, with beer, or as a snack alongside other savory appetizers.
You can place them in a bowl at parties or picnics.
They hold up well on the go if you need something to snack on in the car.
Frequently asked questions
How long do the cookies last?
They keep well for 4-5 days in a closed container at room temperature.
Can the cookies be frozen?
I do not recommend freezing after baking – the texture will not be the same after thawing.
Can I use only butter, without margarine and lard?
You can try, but the texture changes: the cookies come out softer but also slightly heavier in taste.
Can I use dry yeast?
You can replace the cube of fresh yeast with a small packet of dry yeast (7 g), activated the same way with sugar and milk.
What happens if I don’t let the dough rise?
If you skip the rising, the cookies will be harder and won’t have the same airy texture.
Nutritional values (estimate)
Values for 1 cookie (approximately, depending on size):
- 60 kcal
- 2.5 g fat
- 8 g carbohydrates
- 1 g protein
Estimated for 100 g: 400-420 kcal. The fat comes from margarine, lard, and oil. They are savory and have carbohydrates from flour and milk. They are not a diet food, but they are a classic savory snack.
Storage and reheating
After completely cooling, keep the cookies in a tin box or a container with a lid. They stay tender for a few days and do not need reheating. Do not store them in the fridge, as they will lose their texture. If you still want them warmer, you can put them in the heated oven for 3-4 minutes, but it’s not recommended too often, so they don’t become dry.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 20-30 minutes
Baking time: 40 minutes
Servings: one large tray, about 60-80 cookies, depending on the size of the cutter
Difficulty: easy to medium (the dough needs kneading)
Recipe type: homemade savory cookies, appetizer, snack
Ingredients
1 kg flour
250 g margarine
100 ml oil
2 tablespoons lard
1 tablespoon salt
1 cube yeast (about 25 g)
200 ml milk (also used to dissolve the yeast, the rest is added gradually)
2 tablespoons cumin
1 tablespoon sugar (to activate the yeast)
Preparation method
1. Start with the yeast: put the cube of yeast in a small bowl, add a little warm milk and the tablespoon of sugar. Mix gently and let it sit for 5-10 minutes to activate. You will see it foam slightly.
2. In a large bowl, put the flour. Add the margarine, oil, lard, and salt. Mix the ingredients by hand or with a large spoon to evenly distribute the fats.
3. Pour the activated yeast over the flour. Add the cumin as well.
4. Start kneading, gradually pouring in the remaining milk (use the milk little by little). The goal is to obtain a dough that is quite firm but no longer sticks to your hands. Flatten it with the palm of your hand, knead for 8-10 minutes until it gains consistency.
5. Cover the bowl with a clean towel and let the dough rise for about an hour in a draft-free place.
6. After it has risen, turn the dough out onto the table. Divide it if necessary to make it easier to roll out.
7. Roll each piece of dough into a sheet about 0.5 cm thick. Use a rolling pin. Thickness matters: if it's too thin, the cookies may turn out too crunchy, if it's too thick, they may remain too soft.
8. Cut the cookies into desired shapes. If you don't have cookie cutters, you can use a glass with a small mouth.
9. Place the cookies on the baking tray lined with parchment paper or lightly greased.
10. Bake in a preheated oven at 180°C (or medium if you have a gas oven) for 40 minutes. They will brown slightly at the edges.
11. Remove the tray and let the cookies cool. After cooling, they become softer.
Why I make the recipe often
I like that these cookies stay good for a few days and hold up well at room temperature. They are easy to take on the go or to put on the table as a quick snack. The cumin adds flavor without being too strong, and the texture is somewhere between crunchy and tender.
Tips and variations
Tips
If the dough seems too hard or dry, you can add an extra tablespoon or two of milk, but add it gradually.
For tenderness, don’t skip the lard – it makes a difference in texture, even if you don’t use much.
Don’t let the dough rise for more than an hour, otherwise it will rise too much and the cookies may turn out fluffy, not crunchy.
If you don’t have parchment paper, you can grease the tray with a little oil.
Substitutions
You can use only margarine if you don’t have lard, but the result won’t be as tender.
Milk can be replaced with water if necessary, but the taste will be slightly different.
Cumin can be omitted or reduced if you don’t like the flavor.
Variations
You can sprinkle a little extra cumin on top of the cookies before baking for a more intense flavor.
If you want them crunchier, cut them thinner and leave them in the oven for an additional 5-10 minutes, watching that they don’t burn.
They can also be made with poppy seeds or sesame seeds, but the classic recipe remains with cumin.
Serving ideas
They are good plain, with beer, or as a snack alongside other savory appetizers.
You can place them in a bowl at parties or picnics.
They hold up well on the go if you need something to snack on in the car.
Frequently asked questions
How long do the cookies last?
They keep well for 4-5 days in a closed container at room temperature.
Can the cookies be frozen?
I do not recommend freezing after baking – the texture will not be the same after thawing.
Can I use only butter, without margarine and lard?
You can try, but the texture changes: the cookies come out softer but also slightly heavier in taste.
Can I use dry yeast?
You can replace the cube of fresh yeast with a small packet of dry yeast (7 g), activated the same way with sugar and milk.
What happens if I don’t let the dough rise?
If you skip the rising, the cookies will be harder and won’t have the same airy texture.
Nutritional values (estimate)
Values for 1 cookie (approximately, depending on size):
- 60 kcal
- 2.5 g fat
- 8 g carbohydrates
- 1 g protein
Estimated for 100 g: 400-420 kcal. The fat comes from margarine, lard, and oil. They are savory and have carbohydrates from flour and milk. They are not a diet food, but they are a classic savory snack.
Storage and reheating
After completely cooling, keep the cookies in a tin box or a container with a lid. They stay tender for a few days and do not need reheating. Do not store them in the fridge, as they will lose their texture. If you still want them warmer, you can put them in the heated oven for 3-4 minutes, but it’s not recommended too often, so they don’t become dry.