bohemianwanderer – These XO sauce and poppy seed cheese cookies combine rich umami flavors with a crisp, cheesy texture. Begin by making the XO-poppy seed filling. In a small blender, combine 3 tablespoons of XO sauce, 50 grams of black poppy seeds, 2 tablespoons of white-wine vinegar, and a pinch of sugar. Blend for one to two minutes until smooth, scraping down the sides halfway. Add a splash of water if needed to loosen the mixture. Transfer to a bowl, cover, and chill.
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Next, prepare the dough. In a large bowl, whisk together 350 grams of plain flour, ½ teaspoon baking powder, 1½ teaspoons coarsely crushed black pepper, 1½ teaspoons English mustard powder, 2 tablespoons coarse semolina, and ½ teaspoon fine salt. Rub 200 grams of cold, cubed butter into the dry ingredients using your fingers until the mixture resembles small, damp breadcrumbs. Mix in 150 grams of finely grated manchego and 50 grams of finely grated parmesan cheese.
Add two large whisked egg yolks to the mixture and gently bring everything together into a dough using your hands. Add two teaspoons of ice-cold water as needed to form a cohesive ball. Avoid over-kneading. Press the dough into a tight ball without cracks, then shape it into a flattened square about 20 cm by 20 cm and 2½ cm thick. Wrap in clingfilm and chill in the refrigerator for 15 minutes before proceeding.
Rolling, Filling, and Baking the Cookies
Once chilled, place the dough on a floured surface and cut it in half vertically. Stack the halves and roll into a rectangle about 40 cm by 30 cm and ½ cm thick, sealing any cracks with gentle pressure. Spread the chilled XO-poppy seed filling evenly across the surface. Roll the dough carefully from top to bottom, similar to a Swiss roll. Do not worry if minor cracks appear.
Slice the log into 1 cm-thick cookies and arrange them on two baking sheets lined with parchment paper. Refrigerate for 30 minutes to help maintain their shape during baking. Preheat the oven to 220°C (200°C fan)/425°F/gas mark 7. Bake the cookies for 16-18 minutes, rotating the trays once halfway. For extra flavor, grate additional manchego over the cookies during the last three minutes of baking.
Remove the cookies from the oven and allow them to cool completely on a wire rack. Store in an airtight container; they will keep fresh for up to one week. These savory cookies balance the umami of XO sauce with the nutty, cheesy taste of manchego and parmesan, making them a perfect snack or appetizer.
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This recipe demonstrates how to blend bold flavors with crisp textures while maintaining a simple, approachable method. The combination of chilled dough, precise rolling, and chilling before baking ensures uniform, golden cookies with a satisfying crunch.
