Easy Biscuit Recipe with Black Olives
These shortbread cookies are very tasty. I like to add a good dash of salt to the dough to intensify that sweet and salty clash when you munch on them. How long can you keep them? Don’t know, at least for 24 hours. After that, the cookie jar was already empty… Great idea for a homemade gift as well! Wrap them up, ribbons, bows, the whole shebang. Splendid!
Love baking cookies? Then also check out my thumbprint cookies!
- 2,5 oz black olives (70 g), chopped
- 4,6 oz unsalted butter (130 g), soft
- 2 oz icing sugar (55 g)
- ⅕ cup olive oil (50 ml)
- 7 oz plain flour (200 g), sifted
- 1 egg yolk
- Transfer the soft butter to a large mixing bowl and then add the icing sugar and a little pinch of pepper and salt.
- Stir well until you get a creamy mix. Pour in the olive oil.
- Stir well until smooth. Then add the egg yolk and sifted flour.
- Mix well again and add the chopped black olives.
- Stir well. Transfer the dough onto a clean and floured surface and knead it for 3 to 4 minutes. Add extra flour if necessary.
Then roll the dough out and cut it into the shape you prefer using a cookie cutter or serving ring. Carefully place the raw cookies onto a baking paper lined oven rack.
Let the cookies rest in the fridge for a good 30 minutes. Bake them in a preheated oven at 338°F (170°C) for 20 minutes until cooked. Then remove the cookies from the oven and place them upside down on the hot oven rack. Be careful, they are very fragile! Bake the cookies for another 10 minutes in the hot oven. Remove them and let them cool down at room temperature on the oven rack.