for 30 pieces

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

How it's done

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.

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