AppetizerProvencal RecipesTaste: Food & Drink

Savoury Shortbread by Elizabeth Bard

This easy appetizer comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The recipe is published with the author’s permission.

Savoury Shortbread Olives Provence @PerfProvence
Jean's Rosemary Olive and Parmesan Sablés - Sablés aux Olives, Romarin, et Parmesan
Print Recipe
I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savory version that Jean brought to our neighborhood cinema evening. They are extremely easy to make, provided your butter really is at room temperature when you start. Serve them with a glass of white wine and some plump dates; I can’t think of a better beginning to an evening en plein air.
Servings
16 Cookies
Cook Time
15-17 minutes
Servings
16 Cookies
Cook Time
15-17 minutes
Savoury Shortbread Olives Provence @PerfProvence
Jean's Rosemary Olive and Parmesan Sablés - Sablés aux Olives, Romarin, et Parmesan
Print Recipe
I have a real affection for the sandy-textured cookies called biscuits sablés. Here is the savory version that Jean brought to our neighborhood cinema evening. They are extremely easy to make, provided your butter really is at room temperature when you start. Serve them with a glass of white wine and some plump dates; I can’t think of a better beginning to an evening en plein air.
Servings
16 Cookies
Cook Time
15-17 minutes
Servings
16 Cookies
Cook Time
15-17 minutes
Ingredients
Servings: Cookies
Instructions
  1. An hour or two before you want to bake, take the butter out of the fridge. It needs to be really soft.
  2. Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.
  3. In a medium mixing bowl, combine flour, rosemary, Parmesan, and a grinding of black pepper.
  4. Add the olives and the softened butter cut into three or four chunks.
  5. Knead the butter into the flour mixture with your hands until the ingredients are evenly distributed and a ball of dough has formed. Do not overwork the dough.
  6. Put the dough in the fridge for 10 minutes.
  7. Roll out the dough on a piece of parchment paper to a thickness of about ¼ inch.
  8. Using a 2½-inch biscuit cutter (the top of a glass will do just fine), cut 16 rounds.
  9. Bake on a sheet of parchment paper until fragrant and highly colored, 15 to 17 minutes. Cool on a wire rack.
  10. Store in an airtight container; they keep nicely for 2 to 3 days.

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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