Cheese and Thyme Cookies Recipe
Cheese and Thyme Cookies is a savoury shortbread cookie with a unique blend of flavours of the cheese and thyme
The year is coming to an end and I couldn’t be more thankful for everything that the year has given me- good and bad moments and a great deal of learnings. Yes, it gave us the global pandemic and it also touched me closely, but not without teaching me a thing or two .
When I moved back to India this year in March, I had no idea where I would work. Work is an aspect that has governed most of the major decisions I have taken in the last decade and needless to say, this time around it made me very anxious. Anxious because I didn’t see a clear path in front of me. For most times, I’m someone who likes having a plan and do everything possible to make those plans work. Albeit this time life wouldn’t have me get what I want, it left me a lesson.
The research project I was working on had almost come to an end. I wanted to live longer in the US and explore working with an American organization. I wouldn’t lie that’s the dream I walked and breathed every single day during my law school days in the US. I got a chance to work on a project that lasted for a year and was one of the most fulfilling work I have done in my career. That obviously left me wanting more. I wanted to be around the best minds of the world, working on the most complex problems that the humanity is facing.
But that came at a cost. I had lived apart from my husband for six months or so, except for the occasional time together. It was taking a toll on our relationship. We were slowly learning to be very comfortable without each other. And I didn’t like that. I had to move to Bangalore to be with him. I wasn’t even moving to the city (Delhi) where I had worked in the Courts for several years before moving to the US. Bangalore was a completely unchartered territory for me, with no hope of litigating or working with a good research or policy organization.
I was at a juxtaposition where a decision had to be made between my career and personal life. Nitesh had given his share of the sacrifice and moved to Washington DC with me right after marriage. It was becoming increasingly clear that this time it was my turn to make the sacrifice. To add to that, the pandemic had hit the world and I didn’t have much time to take a decision.
And so very unlike me, without having a job in hand, I took the plunge and moved to India. Little did I know that the organization that did the best work in the field I’m interested in (business and human rights) was based in Bangalore.
It’s been eight months since I moved, and I couldn’t be happier for the way things have taken shape. As I sit and write this in my garden, hearing the birds chirping and squirrels running around in the tree trunk in front of me, while waiting for the husband to wake up and have breakfast with me, I’m filled with nothing but gratitude. It helps to keep your plans away at times and trust in destiny’s plans for you.
- Bake it for 10-12 for soft cookies and bake for 15-20 minutes for crispy and hard ones. Every oven is different. So you have to see how these cookies behave in your oven.
Moving on to the recipe:
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
- ¾ cup white cheddar cheese (grated from a block of cheese)
- ½ cup salted butter (I used Amul)
- ¾ tbsp cracked black pepper
- 2 tbsp fresh thyme leaves (pluck the leaves and use) or 1/5 tsp of dried thyme- I prefer the fresh ones
- ¼ tsp salt
- 1 ¼ cup flour
- Shred the cheese using the larger holes of a grater
- Beat the cheese, butter, black pepper, salt and thyme with a hand-held beater in medium speed.
- Add the flour and beat everything together again.
- Knead a little till everything comes together. Do not over-knead the dough.
- Cover the dough with a cling and let it rest for 20-30 minutes.
- Remove the cling and place the dough on a surface lightly dusted with flour.
- Use a rolling pin to roll the dough into 1/4 inch thickness. The dough will break as you roll it, so try to roll slowly and apply equal pressure as you roll.
- Then cut the rolled dough into round shapes. I used a cookie cutter and cut circles of around 2 inches diameter.
- Transfer cut cookies to a baking sheet. Gather the remaining dough and roll again to cut more cookies.
- Place cookies on the prepared baking sheet lined with parchment paper, with little space between each cookie.
11. Preheat oven to 350°F.
12. Bake the cookies at 350°F for 12-14 minutes. Cool to room temperature and serve!