Bakery-Style Salted Butter Cookies Recipe
This easy-to-make Bakery Style Salt Biscuit recipe delivers deliciously crispy, Eggless Salted Butter Cookies with just 5 ingredients! These homemade butter cookies are flavored with nigella seeds for a perfect savory twist. With no need for additional milk or water, these cookies are ideal for tea-time snacks. Store them for up to 2 weeks and enjoy fresh, crispy cookies every time.
Equipment
- Mixing bowl
- Whisk
- Spatula
- Rolling Pin
- Cookie Cutter
- Baking Tray
- Parchment paper
- Oven
Ingredients
- ⅓ cup Butter softened to room temperature
- 1 tbsp Sugar
- ¾ tsp Salt
- 1 tsp Nigella Seed
- 1 cup All-Purpose Flour (as needed to form dough)
Instructions
Prepare Butter Mixture
- Add butter (1/3 cup), sugar (1 tbsp), and salt (3/4 tsp) to a mixing bowl.1 tbsp Sugar, ¾ tsp Salt, 1 tsp Nigella Seed
- Whisk until the sugar dissolves completely, creating a smooth mixture.
Add Nigella Seeds
- Sprinkle in nigella seeds (1 tsp) and mix thoroughly to evenly distribute the seeds in the dough.1 cup All-Purpose Flour
Form the Dough
- Gradually add all-purpose flour (1 cup or as needed) to the mixture.
- Combine until a soft dough forms.
- Ensure the dough is soft and pliable, but not sticky. No need for milk or water.
Refrigerate Dough
- Cover the dough and refrigerate for 10 minutes. This helps it firm up slightly and makes it easier to handle.
Shape the Cookies
- Lightly dust the rolling surface with flour.
- Tap the dough gently with your hands to flatten it into a circular shape.
- Use a rectangle cookie cutter to cut out cookies. Separate the cut cookies from the dough.
Prepare for Baking
- Line a baking tray with parchment paper.
- Place the cut cookies onto the tray, leaving space between each one.
Bake
- Preheat the oven to 350°F (180°C).
- Bake the cookies for 20 minutes, or until they turn a light golden brown on the edges.
Cool and Serve
- Remove the tray from the oven and let the cookies cool for a few minutes.
- Transfer the cookies to a wire rack to cool completely.
- Serve immediately or store in an airtight jar.
Video
Notes
- These salt biscuits can be stored in an airtight jar for up to 2 weeks.
- If you prefer a crispier cookie, bake for an additional 2-3 minutes but keep an eye on them to prevent over-browning.
- You can also try experimenting with other seeds like sesame or cumin for added flavor.
Nutrition
Calories: 120kcal
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