Savory, spiced, and perfectly salted tvorog (farmers cheese) cookies with cheddar are a real find for those who prefer non-sweet baked goods. The combination of delicate homemade farmers cheese and aged cheese creates an amazing flaky texture, reminiscent of a lighter version of classic puff pastry. The aroma of herbes de Provence, intertwining notes of thyme and rosemary, instantly transports you to the south of France, while caraway seeds add that characteristic sharpness and recognizable flavor. The dough comes together in literally a matter of minutes, after which it just needs a little rest in the cold to become pliable and easy to work with.
Appetizing golden farmers cheese cookies infused with sharp cheddar and aromatic caraway make the perfect snack.
Ingredients
- 100 g tvorog (farmers cheese)
- 100 g butter
- 15 g olive oil
- 50 g cheddar cheese
- 220 g wheat flour
- 1/2 tsp baking powder
- 1/2 tsp dried herbes de Provence
- 1/3 tsp fine salt
- caraway seeds
How to Make Savory Tvorog and Cheese Cookies
Add fine salt to the tvorog (farmers cheese) and mix. If the cheese is lumpy, press it through a fine mesh sieve twice to remove lumps and give it a delicate texture.
To achieve a delicate texture, make sure to press the farmers cheese through a sieve to remove any large lumps.
Soften the butter using your preferred method. Add the softened butter to the farmers cheese. Rub the butter and cheese together with a spoon, then stir in the olive or vegetable oil. You can also prepare this cookie dough in a food processor or a stand mixer. Use the dough hook attachment for mixing.
Thoroughly rub the softened butter into the farmers cheese until you get a smooth, uniform mixture.
Add the baking powder to the wheat flour, mix thoroughly, and fold the dry ingredients into the cheese and butter mixture.
Mix the wheat flour with baking powder and add it to the cheese base to form the dough.
Sprinkle in the dry herbes de Provence blend. This mixture consists of thyme, oregano, and rosemary. You can also add each herb individually; a small pinch of each is enough.
A blend of herbes de Provence gives the dough a unique Mediterranean aroma and a subtle spiciness.
Grate the cheddar cheese on the large holes of a box grater. Fold the grated cheese into the rest of the dough ingredients. If desired, you can swap the cheddar for another sharp hard cheese; use whatever you like or have on hand.
Using a sharp hard cheese like cheddar makes the flavor of the cookies deeper and richer.
Quickly knead the dough. Wrap the finished dough in plastic wrap and chill in the refrigerator for half an hour. This dough can also be frozen for later. Remove it from the freezer 30 minutes before baking to let it thaw.
Quickly knead the dough and be sure to let it rest in the refrigerator for at least half an hour before baking.
Divide the dough into equal pieces weighing about 20 g each. If you don’t have a measuring spoon or a kitchen scale, simply roll them into small balls the size of a walnut.
Divide the dough into equal pieces and roll them into neat, small balls about the size of a walnut.
Dip the very top of the dough balls into caraway seeds. If you don’t care for caraway, use sesame or sunflower seeds. Finely chopped peanuts or nuts work great too.
Dip the top of each piece into caraway seeds. If you don't like caraway, you can use sesame seeds instead.
Line a baking sheet with parchment paper. Arrange the cookies on the paper. Press down on the cookies with a spatula to form small pucks. Don’t place them too close to each other, as they will expand during baking due to the baking powder.
Place the cookies on parchment paper and press down gently with a spatula to form small pucks.
Preheat your oven to 185°C (365°F). Place the baking sheet on the middle rack of the preheated oven. Bake for 10 minutes, rotate the pan 180 degrees, and bake for another 8-9 minutes until golden brown. Baking time depends on your oven’s characteristics and may vary slightly from this recipe.
Bake until beautifully golden brown. The aroma of freshly baked cheese pastries will instantly fill your entire home.
Cool the baked cookies on a wire rack, then transfer them to a basket or bowl. Treat yourself: pour a glass of wine or an ice-cold beer and enjoy it with a warm savory cheese cookie. Delicious!
Serve these savory cookies warm. They pair wonderfully with refreshing drinks or a glass of wine.
These savory cheese cookies are best served slightly warm, when the aroma of the herbs fully blossoms. They make a magnificent addition to a glass of dry white wine, ice-cold beer, or simply a cup of hot sweet tea, creating a pleasant contrast of flavors. If you want to experiment, try swapping the cheddar for parmesan for a more intense aroma, or fold finely chopped sun-dried tomatoes into the dough to give this appetizer a bright Mediterranean flair.
To keep them fresh longer, store the baked cookies in an airtight container, although, as practice shows, they disappear from the plate much faster than they can cool. If you've prepared a large batch of dough, go ahead and freeze a portion: it retains its properties perfectly in the freezer for up to several weeks. This will allow you to delight unexpected guests with homemade baked goods while spending minimal time and effort on preparation.
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