Olive Parmesan Sables
A savory shortbread biscuit that is a great addition to any charcuterie board.
Ingredients
- 1 1/4 cup all purpose flour
- 1/4 cup freshly grated parmigiano reggiano
- 10 tbsp grated cold butter
- 1/8 tsp pepper
- 1/4 cup pitted Kalamata olives, patted dry and chopped finely
- pinch smoked salt flakes
- 3 tbsp fresh thyme leaves
Instructions
- Combine flour, parmigiano and pepper in a mixing bowl.
- Add grated butter to bowl. Using your fingertips, rub the mixture until it resembles bread crumbs.
- Add olives and mix with hands until a dough forms.
- Shape dough into a disc and wrap in plastic wrap. Rest in refrigerator for about 2 hours.
- Remove dough from fridge and place on a piece of parchment paper or wax paper. Leave to warm slightly, 10-15 minutes.
- Place another piece of paper on tip of disc and roll out to 1/4 inch thickness. Using a 2-inch straight edge biscuit cutter, cut discs and transfer to lined baking tray.
- Sprinkle salt flakes and thyme leaves on top of each biscuit. Return to refrigerator while oven preheats to 375 degrees.
- Bake biscuits for 15 minutes and remove from oven. Let cool on tray for 5 minutes. Transfer biscuits to wire rack to cool completely.
Notes
- Do not roll out dough on a floured surface; use parchment or waxed paper. The addition of flour will cause the dough to shrink.
- These freeze well when completely cooled. Stack in air-tight container with waxed paper in between layers.