Savoury Mediterranean Cookies

Here is my first recipe in this blog (I’m planning a series of recipes showing how to use EVOO or olives).
In Savoury Mediterranean Cookies, I want to fuse good ingredients from England with some Mediterranean flavours. Since I was diagnosed with diabetes type 2, I have tried to eat healthily and do exercise as much as I can. Because of my condition, food can sometimes be very boring (if you suffer from any medical condition, you know what I am talking about!).  But with this recipe I have tried to create a healthy and yummy savoury snack (at least it is very colourful and tasty) that you can enjoy “on the go” or in a packed lunch. Perhaps it would be a great substitute for a sandwich!

‘Savoury Mediterranean Cookies’

Ingredients:

125g wholemeal or spelt flour

150g jumbo porridge oats

1/2 tsp bicarbonate of soda

1/2 tsp pimenton dulce (Spanish sweet paprika)

150ml warm water

75ml Extra Virgin Olive Oil (I have used Hojiblanca)

100g anchovies in olive oil

75g sundried tomatoes (in olive oil)

50 g of mixed capers and chopped black olives

1 egg

1/2 tsp oregano

Add flour, oats, bicarbonate of soda, pimenton and oregano (dry ingredients) to a big bowl and mix well. Add the warm water and mix until the mixture is blended. Beat the egg with a fork and then add to the mixture with the rest of the ingredients (tomatoes, anchovies, olives and capers).

Scoop by the tablespoon and press into rounds on an oiled baking sheet. Tidy up the edges.

Bake for 10 mins at 180C, till just starting to set and picking up a bit of colour. They’ll be soft and chewy like this. If you’d like them crispier, flip the cookies over and return to the oven for 3 minutes or so to crisp up the bottoms. You can store for a week (if you can resist the temptation to eat them all up before!).

Notes to the recipe

*I have not added any salt to the recipe as some of the ingredients are salted enough (anchovies, tomatoes, olives and capers).

*You may need to adjust the amount of warm water depending on the oats that you use

*This Savoury Mediterranean Cookies can be easily adapted to different versions, just changing some of the ingredients (for example, swapping the anchovies for chorizo) or adding some grated cheese – manchego (Spanish) parmiggiano (Italian) or cheddar (English).

Do you feel you are in a Mediterranean country when you eat them? I hope you do.

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