Cookie or Cracker?
Posted by loavesandstitches
Is it a cookie or a cracker?
The foundation of this recipe lies in a traditional French shortbread cookie called a sable, but you add some chopped up seaweed and a generous amount of salt. The result is a salty, sweet, sandy cookie/cracker that would be good with cheese and wine or ice cream. Which would you choose?
We chose ice cream. But, I could eat them either way.
Everyone liked these. The husband said the flavor reminded him of fried chicken. If you know him, that is a really high compliment. I can see where he is coming from. It reminds me more of those sweet and salty rice crackers wrapped in toasted seaweed that are popular in Japan.
They were easy to make. I did it all by hand (no mixer needed). It took me about ten minutes.
The dough is then rolled up into logs and chilled in the fridge until you want to bake them, which makes them super convenient as well as easy.
The logs could also be frozen for even more convenience. When you want some, just take it out, slice, and bake. Easy Peasy. According to the recipe, I overbaked them because they were not really supposed to brown, but I got a little distracted with a new knitting project and didn’t check on them as often as I should have. I don’t mind them this color, but they darker than your usual shortbread cookie.
This was so tasty and easy that it made me wonder about other combinations. I already love rosemary shortbread. What about cheese, lavender, olive, or even bacon? I may have to try some of these and then I can have cookies for appetizer and dessert!