Olive Biscuits
From Yogurtland,
Black or green, I love olives in every way they are prepared. Here, I am not even considering the canned sliced black things one can buy in the US supermarkets as olives. They are just not olives. A good cure to olives makes all the difference.
We have them in breakfast, as whole or as a spread, use them as fillings to pastry. Here, in this recipe, the dough contains them and you’ll have a taste of them in every bite, if you are lucky. If you were to try these, go for good olives to get a good result.
(make about 22 – 25 biscuits)
* 3.5 cups of all purpose flour
* 2 eggs (reserve one yolk for brushing the biscuits)
* 1 cup olive oil
* 1 cup plain yoghurt, preferably homemade
* 1 cup pitted, coarsely chopped olives (prefer using calamata or some type of marinated olives)
* 5 scallions (cut into 1/4 – 1/5 inch pieces)
* 1 bunch of fresh mint, finely chopped
* 1 tsps baking powder
- Heat your oven to 350F (175C), lay parchment paper on your baking trays, or lightly oil.
- Mix all the ingredients (except for one egg yolk, and only 3 cups of flour) together. Add flour until you have soft but workable dough. Do not add too much; your biscuits would be too hard.
- Take about an egg, roll like a ball, put them onto cookie sheet
- Brush them with slightly beaten egg yolk
- Bake in 375F (190C) for 30 – 45 minutes or till brown
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Posted
on
Tuesday, December 12th, 2006 at 9:22 pm under
