When baking these cheese and olive biscuits, time it so guests arrive just as you’re taking them from the oven; the aroma will be irresistible. They are also fantastic kept in an airtight container and warmed through on a later date. Add some chopped green olives, to make them a little special. These are perfect served with a glass of wine pre-dinner or added to an antipasto platter.
CHEESE AND OLIVE BISCUITS
Makes 30
120g butter, cut into cubes
½ cup grated tasty cheese
½ cup grated parmesan
1 ¼ cup plain flour
¼ tsp cayenne pepper
¼ tsp salt
2 Tbsp chopped green olives
2 Tbsp extra grated parmesan
1. Preheat an oven to 170C.
2. Into a food processor place the butter, tasty cheese, parmesan cheese, flour, cayenne and salt. Blitz to form the dough. Turn it on to a lightly floured bench, knead a little then divide the dough into two.
3. In one half, knead in the olives and set aside. Roll the other half between two pieces of baking paper until ¼cm thick. Using a 6cm cookie cutter press out rounds and place to a baking tray.
4. Do the same with the olive dough. Reroll any edges.
5. Sprinkle over a little extra parmesan. Place into the oven for 15 minutes until lightly golden. Remove and cool slightly before enjoying.
6. Store in an airtight container.
