Olive Biscuits
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Line two baking sheets with parchment paper
3
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow
4
Mix in the sugar until blended, then drizzle in the olive oil and mix until combined
5
Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough
6
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle
7
Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out)
8
Refrigerate the dough for at least 30 minutes, and up to 24 hours
9
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets
10
Gather the trimmings into a ball and roll it into a 1-inch diameter log
11
Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough)
12
Bake until the scourtins are golden, about 15 minutes
13
Remove from the oven and cool on wire racks
14
Preheat the oven to 350°F
15
Line two baking sheets with parchment paper
16
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow
17
Mix in the sugar until blended, then drizzle in the olive oil and mix until combined
18
Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough
19
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle
20
Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out)
21
Refrigerate the dough for at least 30 minutes, and up to 24 hours
22
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets
23
Gather the trimmings into a ball and roll it into a 1-inch diameter log
24
Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough)
25
Bake until the scourtins are golden, about 15 minutes
26
Remove from the oven and cool on wire racks