Olive oil shortbreads

Olive oil shortbreads

Total: 1 hr 40 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / piece: 60 kcal
, Fat: 4 g
, Carbohydrate: 4 g
, Protein: 2 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g half-white flour
50 g grated Parmesan
50 g Kalamata olives, pitted, finely chopped
½ tbsp rosemary, finely chopped
¼ tsp sea salt
1 dl olive oil
3 tbsp water

Shortbread

½ tsp sea salt
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How it's done

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Dough

Mix the flour, cheese, olives, rosemary and salt in a bowl. Add the oil and water, mix to form a dough (do not knead), cover and chill for approx. 1 hr.

Shortbread

Roll the dough out into a rectangle (approx. 15 x 20 cm) between two sheets of baking paper. Remove the upper sheet of baking paper, score the surface of the dough into 30 rectangular fingers using the back of a knife, prick holes in the dough using a wooden skewer, season with salt. Place the dough on a tray along with the baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, cut into fingers, leave the shortbreads to cool completely on a rack.

Good to know
Shelf life: Keep the shortbreads in an airtight container for approx. 4 days.

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