300 all-purpose flour
2 1/2 teaspoon(s) baking powder
2 teaspoon(s) granulated sugar
3/4 teaspoon(s) baking soda
1 teaspoon(s) salt
90 g butter, chilled, chopped into cubes
170 g spicy cheese spread (Greek kopanisti)
4 spring onions, fresh, finely chopped + extra for serving
240 g buttermilk
strained yogurt, for serving


1.Preheat oven to 220* C (428* F) Fan.
2.Combine the flour, baking powder, sugar, baking soda and salt in a bowl. Add the butter and mix with your fingers until the mixture resembles coarse breadcrumbs. Add the spicy cheese spread (kopanisti if possible) and the fresh onions.
3.Add the buttermilk and stir just until all the ingredients are combined. The mixture will be quite loose or runny and cannot be molded by hand like regular dough.
4.Spoon 12 heaping tablespoons of the mixture onto a baking sheet lined with parchment paper. Leave space between each drop of cookie mixture (about 5 cm).
5.Bake for 16-20 minutes, until golden brown.
6.You can also prepare the mixture, place onto the baking sheet and freeze. When frozen, you can remove them from the baking sheet and kept in a bag in the freezer until needed.
7.They can be stored for up to 1 month in the freezer.
8.When you are ready to bake them remove from freezer and place directly onto baking sheet and oven. Let them bake for about 2-3 minutes longer than if not frozen.

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