These savoury shortbread-style biscuits are rich, crumbly and full of bold flavour. Salty cheese, olives and sweet-tart tomatoes are balanced with rosemary and a hint of smoked paprika, making them perfect for nibbling alongside drinks or serving as an elegant pre-dinner bite.
Makes 20
75g butter, softened
1 large egg yolk
75g Parmigiano Reggiano or Grana Padano, finely grated
2 Tbsp Salvagno pitted olives, drained and chopped
2 Tbsp Sabato semi-dried cherry tomatoes, drained and chopped
1 tsp rosemary needles, finely chopped
1 tsp La Chinata sweet smoked paprika
1 cup Girolomoni organic '00' flour
Put the butter, egg yolk, and Parmigiano in a bowl and beat to combine. Add the remaining ingredients and beat just until a loose dough forms. Turn the dough out onto a benchtop and knead briefly until combined. Roll dough into a 3cm diameter, 20cm long log. Wrap log in baking paper, twisting the ends like a Christmas cracker. Refrigerate for 45 minutes until firm.
Preheat the oven to 160°C fan-bake. Slice the log into 1cm thick rounds and place on an oven tray, lined with baking paper. Bake for 12-15 minutes, until firm and golden brown. Cool on a wire rack.
Match with: Kumeu River Pinot Gris
Recipe by Julie Le Clerc.
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