Savory Herb Heart Biscuits
These savoury little herb hearts are buttery, crumbly, and full of flavour from shallots and oregano. Perfect as a side for salads, soups, or enjoyed warm with a glass of wine or beer.
Servings 20 small biscuits
Calories 123kcal
Ingredients
- 500 g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp dried oregano
- 1 shallot
- 80 g butter
- 60 ml buttermilk
Additionally:
- Butter or oil for greasing the baking tray
- Extra flour for dusting the work surface
Instructions
- Mix flour, baking powder, salt, and oregano in a bowl. Peel the shallot, dice very finely, and cut the butter into small cubes.
- Knead the shallot and butter loosely into the flour mixture until a crumbly dough forms. Slowly pour in the buttermilk and knead everything into a smooth dough. Preheat the oven to 220 °C (fan 200 °C). Grease a baking tray.
- Roll out the dough on a floured work surface to about 1.5 cm thick. Use a heart-shaped cutter (or another shape) to cut out biscuits. Gather leftover dough, roll out again, and cut more shapes.
- Place biscuits on the baking tray and bake in the hot oven for 12–15 minutes until golden. Remove and allow to cool slightly. Serve warm with a fresh salad, a glass of wine, or beer.
Notes
- Shallots are one of the mildest types of edible onions. Oma always preferred them for savoury pastries, salads, and fine sauces.
- Always dice shallots (or onions) fresh right before using them, so they don’t lose their delicate aroma.
- These biscuits taste best still warm, served with salad or alongside a drink.
Nutrition
Calories: 123kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 130mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 107IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg