I went to the market last weekend and there’s always this lady with HEAPS of amazing fresh herbs. I came out with lovely bunches of rosemary and mint and once home, made an unreal rosemary syrup for cocktails (whole other story). For those of you who have made herb infused syrups, you know you end up with the leftover herbs at the end, which got me thinking…
Yes savoury cookies. Totally a thing. I also knew I had a tub of duck fat in my fridge and decided to improv some duck fat rosemary cookies.
The duck fat adds amazing flavour to these along with the subtle taste of rosemary. The cookie texture is similar to that of whipped shortbread, in that it melts in your mouth.
Now’s the time to hop on the savoury cookie wagon!
- 1/4 cup salted butter
- 4 tbsp duck fat
1/4 cup sugar
- 1 egg
- 1 1/2 tbsp finely grated parmesan cheese
1 1/2 tbsp finely chopped rosemary
1 cup flour
1 tsp baking powder
1/2 tsp sea salt
- Preheat oven to 350F
- Blend together the butter and duck fat with an electric mixer (if the duck fat is too soft, put it in the freezer for a minute). Once uniform, add sugar and blend.
- Add egg, parmesan and rosemary and blend for a minute until fluffy.
- Stir together flour, baking powder and salt and add to wet ingredients. Mix until just incorporated.
- Bake for 10 minutes at 350F, or until bottoms are browned.