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.
Jean's Rosemary Olive and Parmesan Sablés - Sablés aux Olives, Romarin, et Parmesan
- 10½ tbsp Unsalted Butter at room temperature
- 1¼ cups Flour
- 2 scant tsp Fresh rosemary finely chopped
- 1 cup Parmesan cheese finely grated
- Ground Black Pepper
- 12 Cured black olives pitted and finely chopped
- An hour or two before you want to bake, take the butter out of the fridge. It needs to be really soft.
- Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.
- In a medium mixing bowl, combine flour, rosemary, Parmesan, and a grinding of black pepper.
- Add the olives and the softened butter cut into three or four chunks.
- 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.
- Put the dough in the fridge for 10 minutes.
- Roll out the dough on a piece of parchment paper to a thickness of about ¼ inch.
- Using a 2½-inch biscuit cutter (the top of a glass will do just fine), cut 16 rounds.
- Bake on a sheet of parchment paper until fragrant and highly colored, 15 to 17 minutes. Cool on a wire rack.
- Store in an airtight container; they keep nicely for 2 to 3 days.