Salted cookie

Once completely cool, store them in an airtight tin at room temperature, with baking paper between layers. Keep them away from steam and other strong-smelling foods.

A sweet-salty cookie pairs well with coffee or tea, and its saltiness also works with dark chocolate or a little sharp cheese. For a savoury version, try it with soft cheese or soup.

Warm it briefly in a low oven at about 150 °C, just until it softens and smells fragrant; a few minutes is usually enough. Let it cool slightly so it firms up again.

For a sweet snack, use a plain cookie and add a tiny pinch of flaky salt; for a savoury snack, a salted biscuit is a closer swap. The biscuit is higher in energy, with 472 kcal per 100 g versus 408 kcal in a salted cookie.

Salt may be mixed into the dough, sprinkled over the top before baking, or added as a finishing pinch afterwards. Flaky salt on top gives a more noticeable crunch and bursts of saltiness.

A salted cracker has more fat: 27 g per 100 g, compared with 10 g in a salted cookie. Crackers also tend to be crisp and savoury, while salted cookies can be sweet or savoury.