Hello Monday! Still lounging around for the long weekend. Love it.
I made some olive biscuits, as a snack to go with cocktails, and they're both salty and sweet. I found this recipe via the internet a few years ago (I believe it was created by Jean-Pierre Autrand). Must admit, they are a bit different so I think it may be either a love or hate thing for most people. I happen to love them. If you try them out, let me know what you think!
Sweet & Salty Olive Biscuits - makes about 36 tiny biscuits/cookies
9 tablespoons of unsalted butter, softened
3/4 cup icing sugar (I used only 1/2 cup to make them a little more salty than sweet!)
1 tablespoon extra virgin olive oil
1 1/4 cups all purpose flour
1/2 cup cured olives pitted and coarsely chopped (I used Kalamata olives, though the original recipe called for olives from Nyons. Didn't have those.)
With an electric mixer, cream the butter until it is light and fluffy. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and stir through until the dough is smooth. Add the olives and stir in until completely incorporated into the dough.
Place the dough on a piece of waxed or parchment paper, in the centre. Cover with another piece and then roll out the dough until it is about 1/4 inch thick. The dough is very sticky, so using paper will make it possible to roll out. Refrigerate dough for at least 3o minutes up to over night.
You can use what ever biscuit/cookie cutter you like, but I used a tiny, round, crimped cutter. Cut out shapes and place on 2 baking sheets lined with parchment paper. Sprinkle a little course sea salt on tops. If you have dough left, roll flat again and place in refrigerator until ready to bake.
Bake in a 350F/180c oven for about 12-15 minutes, or until golden brown.
|These mini, paper thin, wood boats make a perfect size serving dish for these biscuits. I picked up mine at Vancouver Special.|
Have a great day. Back soon.