lana-in-fl
Well-known member
English, not American biscuits. I made these as a starter yesterday, and we all really enjoyed them. They can be eaten by themselves, or with a soft cheese. Joan Nathan's book specified Provence cheese, but we made do with Brie. 
They are slightly sweet as well as savory, and very good.
8 Tbl (1 stick, 113 g) unsalted butter, softened
1/2 cup (65g) confectioners' sugar
1 Tbl extra virgin olive oil
1 1/4 cups (163 g) unbleached all-purpose flour
1/2 cup cured black Picholine or Moroccan black olives, pitted and coarsely chopped, drained [I used Kalamata]
1/2 tsp fennel seed [I didn't have any]
1 tsp sea salt for sprinkling
1. In a large bowl, or bowl of electric mixer, cream the butter and the sugar until it is soft and pale yellow. Add the olive oil and mix well. Add the flour, and mix gently but thoroughly until the dough is smooth, then add the olives and fennel seed and mix until they are incorporated into the dough.
2. Remove the dough to a lightly floured work surface and mould into a cylinder about 1 inch in diameter and 11 inches long. Wrap with waxed or parchment paper and refrigerate for several hours or overnight.
3. When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
4. With a very sharp knife, slice the dough into 1/4 inch rounds and put them about 1/2 inch apart on the prepared baking sheet. Sprinkle with the sea salt.
5 Bake until golden, about 15-20 minutes, or until slightly brown around the edges. Remove from the oven and cool on a wire rack.
Makes about 2 dozen.
From King Solomon's Table by Joan Nathan, which I bought from the library sale shelf for $1. Great book.
They are slightly sweet as well as savory, and very good.8 Tbl (1 stick, 113 g) unsalted butter, softened
1/2 cup (65g) confectioners' sugar
1 Tbl extra virgin olive oil
1 1/4 cups (163 g) unbleached all-purpose flour
1/2 cup cured black Picholine or Moroccan black olives, pitted and coarsely chopped, drained [I used Kalamata]
1/2 tsp fennel seed [I didn't have any]
1 tsp sea salt for sprinkling
1. In a large bowl, or bowl of electric mixer, cream the butter and the sugar until it is soft and pale yellow. Add the olive oil and mix well. Add the flour, and mix gently but thoroughly until the dough is smooth, then add the olives and fennel seed and mix until they are incorporated into the dough.
2. Remove the dough to a lightly floured work surface and mould into a cylinder about 1 inch in diameter and 11 inches long. Wrap with waxed or parchment paper and refrigerate for several hours or overnight.
3. When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
4. With a very sharp knife, slice the dough into 1/4 inch rounds and put them about 1/2 inch apart on the prepared baking sheet. Sprinkle with the sea salt.
5 Bake until golden, about 15-20 minutes, or until slightly brown around the edges. Remove from the oven and cool on a wire rack.
Makes about 2 dozen.
From King Solomon's Table by Joan Nathan, which I bought from the library sale shelf for $1. Great book.