Ingredients for savoury cookies with breton curry

For 12 cookies

• 80g flour de sarrasin
• 30g ground almonds
• 1 teaspoon malted yeast (optional)
• 30g dried tomatoes
• 20g stoned black olives
• 1 small branch of rosemary
• 1 teaspoon breton curry
• 1 teaspoon salt
• 4cl olive oil
• 100g soy yoghurt
• 1 teaspoon baking powder
• 1 pinch bicarbonate

Method

1. Preheat the oven at 200°C (th.6/7).
2. Mix all the dry ingredients together in a bowl. Add the soy yoghurt, the oil and mix.
3. Add the dried tomatoes and chopped olives, the finely chopped rosemary and breton curry or Breizh curry.
4. Roll the mixture into small balls, flatten slightly and place on a baking tray, covered with baking parchment.
5. Bake for about 15 minutes. The cookies should be golden brown and slightly soft.
6. Leave to cool before serving.