Discover a recipe by Florence Oustau, ambassador for the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

These savoury Parmesan and cracked flaxseed cookies are a real aperitif gem. Crisp, fragrant and easy to make, they will be a hit over drinks with friends.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. A delicious, healthy recipe that anyone can make.

Ingredients

150 g T45 flour
20 g Lin des Pyrénées kibbled flaxseed
2 eggs
80 g unsalted butter
200 g grated Parmesan
1 sachet baking powder
2 pinches fleur de sel

Step-by-step method

In a large bowl, combine the flour, baking powder, salt, flaxseeds and Parmesan.
Make a well in the centre and add the eggs and the butter cut into pieces. Knead by hand until it forms a ball.
Lightly grease your hands if the dough sticks. It will stay slightly moist: this is normal.
Portion the cookies with an ice-cream scoop (half-filled) and place them on a tray lined with baking parchment.
Flatten slightly with the back of a damp spoon.
Space the dough balls well apart: they will spread.
Bake for 12 minutes at 180°C.
Leave to cool. They keep in an airtight container.

Florence’s tip

For an original aperitif, serve these cookies with a chickpea spread or homemade houmous. They also freeze very well.

The Lin des Pyrénées products used

Want to take the adventure further? Browse all our Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: aperitif cookies, Parmesan, flaxseeds, savoury aperitif, savoury biscuits