The Lebanese, with the Francophone influence over their culture, have a habit of merging French and Arabic food yielding impressive results. Take the zaatar croissant: quintessentially French pastry with undeniably Arab (specifically Palestinian) herb/spice mix. These shortbread rods follow the same concept: buttery shortbread savory cookies are merged with zaatar for an intriguing buttery crumbly savory cookie.
Check out other zaatar-laced pastries: snails, croissants, breakfast toasts, pinwheels, roses, and others.
1 cup butter, at room temperature
1 Tbsp sugar
1 cup whole wheat flour
1 cup flour
1 tsp salt
1 Tbsp milk
1/2 cup zaatar
In a food processor, pulse all the ingredients except for the zaatar until crumbly but comes together when pressed.
Add the zaatar and pulse to combine. If the mixture is too dry, add a bit more milk until dough just comes together.
Press dough into two flat squares or rectangles, wrap in plastic wrap, and refrigerate one hour.
Adjust oven rack to middle position and preheat oven to 350F.
Roll dough into a 1/4-inch rectangle. Using a chef’s knife, cut into 1/4 inch rods. Carefully transfer to a non-stick or parchment lined baking sheet and bake until golden at the edges, about 15 minutes.
Let cool 5 minutes then transfer to a wire rack to finish cooling.