Savoury olive biscuits
Published on 2 April 2022
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Lovely savoury biscuits for drinks: serve with cured meats or cheese and a spritz or chilled Prosecco. Easy and quick to make. Keep in a tin or a food bag.
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Ingredients
INGREDIENTS FOR 12 PIECES
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Method
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I put the flour and Parmesan in a bowl.
I add cold diced butter and a tablespoon of oregano, or chives instead.
I add salt sparingly, as the olives are already salty.
I grind in pepper, or chilli if preferred.
I rub together with my fingertips to form crumbs.
I add finely chopped olives: use pitted olives or, as I did, more flavourful Greek oven-roasted olives. I add water a tablespoon at a time and knead until uniform.
I form a ball, wrap in cling film and refrigerate for 1 hour.
After an hour, I roll out on a lightly floured worktop.
I cut out the biscuits with a cutter.
I arrange on a tray lined with baking paper and bake at 170°C for about 15 minutes. I use a fan oven; increase by 10 degrees for a conventional oven. They should colour lightly.
Leave to cool before eating or storing.
Original source: https://incucinaconlilly.com/2022/04/02/salatini-con-le-olive/