Name: Savory Herb Dough Pieces
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 20 Servings
Ingredients: 150 g Flour; 1 tsp Sugar; 1 tsp Salt; 1 tsp Onion powder; 2 tsp dried herb mixture; 1 piece Egg; 100 g Margarine; Fresh herbs

Description

These savory herb dough pieces from the Thermomix® are a delicious vegetarian snack with flour, margarine, fresh herbs and onion powder. Ideal as finger food for parties or as a hearty side dish. Preparation takes about 40 minutes and yields 20 servings. Suitable for anyone who loves simple and savory snacks. Perfect for a winter breakfast or as an appetizer.

Ingredients (8 ingredients)

150 g Flour

1 tsp Sugar

1 tsp Salt

1 tsp Onion powder

2 tsp dried herb mixture

1 piece Egg

100 g Margarine

Fresh herbs

Preparation (5 steps)

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 3

Add 150 g flour, 1 tsp sugar, 1 tsp salt, 1 tsp onion powder and 2 tsp dried herb mixture to the mixing bowl and mix for 10 sec/speed 3.

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Separate the egg, the egg white will be needed later. Add the egg yolk and 100 g margarine to the dry ingredients in the mixing bowl and knead for 2 min/knead setting to form a smooth dough.

120

Shape and prepare dough

Form the dough into a ball with your hands and remove from the mixing bowl. Preheat the oven to 180 °C circulating air (top/bottom heat: 200 °C). Sort and prepare the fresh herbs.

Roll out and top dough

Roll out the dough on a floured work surface to about 0.5 cm thick. Use a glass or a round cookie cutter to cut out the dough pieces. Brush each with a little egg white and top with herbs as desired. To do this, apply the herbs evenly and smooth gently.

Bake crackers

Then spread the herb dough pieces on a baking sheet lined with baking paper and bake in a preheated oven for 10-12 minutes until light golden brown.

Finished cooking? Great! 🎉

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About this recipe

These savory herb dough pieces are a hit in our family, especially in the cold season. I still remember how my grandma always baked them for Christmas. The smell of fresh herbs and warm dough spreading throughout the house - simply unforgettable! She didn't prepare them in the Thermomix®, but I adapted her recipe and am thrilled with how easy and quick it is to make them this way. The secret of these dough pieces lies in the combination of ingredients. The flour forms the base and provides the structure. The sugar not only adds sweetness, but also supports browning in the oven. Salt is, of course, essential for the taste and balances the sweetness. The onion powder brings a pleasant spiciness and depth to the dough without being too intrusive. The dried herb mixture, which I usually put together myself, gives the dough pieces their characteristic herbal taste. An egg provides the binding and makes the dough smoother. The margarine I use is important for the shortcrust pastry consistency and the buttery taste. And, of course, the fresh herbs are a must! I prefer a mixture of rosemary, thyme and parsley, but you can vary it according to your own taste. The preparation in the Thermomix® is very simple. First, the dry ingredients are mixed so that all the aromas are well distributed. Then add the egg yolk and margarine. It is important that the margarine is not too cold so that it combines well with the other ingredients. The Thermomix® then kneads the dough into a homogeneous mass in just a few minutes. I then let the dough rest briefly in the refrigerator so that it is easier to roll out. When rolling out, make sure that the dough does not become too thin, otherwise the dough pieces will become too crispy and break easily. Brushing with egg white ensures a beautiful shiny surface and helps the herbs adhere better to the dough. There are many possible variations! For a vegan version, you can replace the margarine with a plant-based alternative and the egg with some applesauce or soy yogurt. Instead of the dried herb mixture, you can also use other spices, such as paprika powder, garlic powder or chili. If you like it a little more hearty, you can also add grated cheese to the dough. The herb dough pieces are versatile. They taste pure as a snack, but also go perfectly with dips such as herb quark, hummus or guacamole. They are a great side dish to soups or salads and look great on any buffet. They are also a treat for breakfast with a piece of cheese or sausage. The finished dough pieces can be stored well in an airtight container. They stay fresh and crispy for a few days. You can also prepare them well in advance and store the dough in the refrigerator or cut out the dough pieces and freeze them. If necessary, simply bake in the oven. This way you always have a delicious snack ready.