My easy biscuit recipe from scratch contains a surprise ingredient: black olives! These black olive biscuits are a funky and savory snack for your afternoon cup of coffee or tea!
You can also wrap them up nicely as a surprising homemade gift for someone or for a special occasion.
It’s cookie time!
This easy biscuit recipe started as a little experiment because I discovered a handful of leftover black olives in the back of my fridge I had kind of forgotten about.
I didn’t know immediately what to do with them.
My menu for that week was fully booked already and black olives didn’t go in any of the dinners or lunches that I had planned.
So I started to think of a more interesting recipe to make with them instead of just using them as a garnish for a lunch salad or pasta dinner.
Biscuits and black olives?
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 for? I wouldn’t know really, at least for 24 hours I’d say.
Needless to say that after one full day, the cookie jar here on my kitchen counter was already emptied. All I can say is, eat them before they go soggy.
They taste best the day you bake them.
These olive biscuits are also a great idea to take to a dinner party or an afternoon tea event! Ribbons, bows, the whole shebang. Wrap them up nicely as a surprising homemade gift for someone or for a special occasion.
Do you love baking cookies?
Then also check out my thumbprint cookies! Another easy cookie recipe that looks stunning as a homemade gift to bring!
Easy Biscuit Recipe
My easy biscuit recipe from scratch with black olive biscuits, a savory snack or wrap them up as a surprising homemade gift!
- 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
1) Transfer the soft butter to a large mixing bowl and then add the icing sugar and a little pinch of pepper and salt.
2) Stir well until you get a creamy mix. Pour in the olive oil.
3) Stir well until smooth. Then add the egg yolk and sifted flour.
4) Mix well again and add the chopped black olives.
5) Stir well. Transfer the dough onto a clean and floured surface and knead it for 3 to 4 minutes. Add extra flour if necessary.
6) 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.
7) 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.