Props exchange event, savory feta cheese cookies and friends.
I love props.
I love vintage cutlery, ceramic plates, small bowls, cups and many more. I feel like I’m that 6 years old girl still playing with her tiny pink plastic set of cups and plates, making stories and atmospheric sets for my food.
The idea of props exchange was stuck in my mind long time ago. And now, the time has come to make this happen with Eva -my dearest co-food blogger that we do a lot of things these days.
And so we did.
I was so glad to meet old friends, get to know new ones, talk, laugh, eat, drink tea and exchange our little treasures!
Helen from The Foodie Corner, Athina from Sugar buzz, Helen from Fooddaily, Marilita from Gourmelita, Lia from Olives and Olive, Georgia from Mamatsita, Tonia from Love cooking, Xanthi from Asproulas recipes, Lefteris from Tlife, Chris and Paris (both young chefs) were there with us!
My new props from this exchange are two plates, a knife, two tiles, a spoon and two small glass cups! Looking forward to making them stars in a photo shoot!
And as for food, savory cookies with feta cheese and spices were my contribution to this tea-drinking prop exchange.
Love to all and hope to make this kind of exchange again.
(For about 1 1/2 baking pan cookies )
- 250 gr unsalted butter (at room temperature)
- 240 gr feta cheese (grounded)
- all purpose flour (about 2-3 cups, you may not use it all)
- 2 tsp. sweet paprika or mustard powder + 1 tsp. thyme (or whatever spice or herb you like to any combination and quantity. You may also use none of them)
- 1 egg, slightly beaten for spreading
- 2-3 tbsp. grounded parmesan or/and sesame or/and black sesame or/and poppy seeds (for sprinkling)
- Preheat the oven at 180 C/356 F.
- In a big bowl, pour butter and feta cheese and start melting and mixing together with a fork.
- Start pouring flour and knead with your hands until you get a soft, non sticky dough. Don’t pour flour all at once, you may not need it all.
- To this point, you either leave the dough as it is -plain- or you add spices and herbs. I halved the dough and added sweet paprika to the one piece and mustard powder and thyme to the other one. I kneaded a little bit more each piece to mix the herbs.
- Open the dough to a 1,5 cm phyllo and cut it to any shape you love. I made small (bite sized) cookies with cutters.
- Place the cookies to a well buttered baking pan, spread all over with the beaten egg and sprinkle with parmesan, sesame, poppy seeds or anything you want.
- Bake for 15-20′. If you make them bigger than mine, bake them for about 5′ more. When you take them out of the oven, set them aside for a few minutes and then move them on a track to let them cold.
You might also like: