Savory Red Pepper and Pancetta Cookies

Name: Savory Red Pepper and Pancetta Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 100 g of All Purpose Flour; 80 g of Parmesan Cheese; 50 g of Butter; Mezza of Red Pepper; 100 g of Flat Pancetta; Salt

Make plenty, because you can't stop at one: Savory Red Pepper and Pancetta Cookies are great as an appetizer with cheese and cold cuts, or with drinks.

Recipe Savory Red Pepper and Pancetta Cookies

Difficulty Easy
Preparation 10 minutes
Cooking 15 minutes
Servings for 4 people

Once you’ve tried one of the many savory cookie recipes, you won’t be able to resist making them again, and Savory Red Pepper and Pancetta Cookies are certainly no exception. Crisp and fragrant, they’re perfect to serve with drinks, alongside a glass of wine or beer, with cold cuts and cheese.

Making Savory Red Pepper and Pancetta Cookies is in a way similar to making the savory shortcrust pastry we’ve already used on several occasions for tasty appetizers like Russian Salad Tartlets, but this dough has no eggs. The flavor of these savory cookies comes from the Parmesan, the red bell pepper and the pancetta.

Also try the recipe for Savory Onion Cookies, tasty and crisp, or be tempted by Savory Cheese and Thyme Cookies, whose milder flavor goes well with more delicate sauces and cold cuts.

Ingredients for 4 people

100 g of All Purpose Flour
80 g of Parmesan Cheese
50 g of Butter
1/2 of Red Pepper
100 g of Flat Pancetta sliced
Salt to taste

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Method

To make the Savory Red Pepper and Pancetta Cookies, start by washing the bell pepper and cutting the flesh into the smallest cubes you can.
Cut the pancetta into strips as well and set them aside for now.
In a bowl, mix the flour with the Parmesan and a pinch of salt. Add the butter in small pieces and start working it in with your fingertips, just as if you were making shortcrust pastry.
Then add the diced bell pepper and the pancetta and finish kneading on a pastry board. Wrap the ball of dough in plastic wrap and let it rest in the fridge for 15 minutes.
After the resting time, roll out the dough with a rolling pin to a thickness of half a centimeter and cut out your cookies with a round cutter.
Arrange them on a baking sheet lined with parchment paper and bake at 180 °C (350 °F) for 15 minutes, until golden. Let them cool completely before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

To make vegetarian savory cookies, you can leave out the pancetta. Instead, for flavor, add a teaspoon of smoked paprika.

Tips

You can make the Savory Red Pepper and Pancetta Cookies a day ahead and keep them in a cookie tin until it’s time to serve them.

Storage

Savory Red Pepper and Pancetta Cookies stay crisp for 3-4 days in a tin container.