Aperitif biscuits with olives
- 50 g grated gruyére or Comté cheese
- 50 g grated phourssan
- 125g soft butter
- 150g flour
- 1 egg white if the dough is too dry
- paprika (enough so that the dough is a little red)
- pepper-stuffed olives (about 50)
- salt pepper
Preparation 20 mins
Cooking 15 mins
Preheat the oven th.5 (150°C).
Mix all the ingredients (except the olives), form balls of 1.5 to 2 cm. If the dough is too dry, add an egg white.
Push 1 olive halfway into each ball, the open side with the pepper facing up.
Line up on a baking sheet lined with parchment paper.
Bake for 15 mins.
Cool on a wire rack.
Cookies can be frozen before baking, on a baking sheet. Once frozen, they can be stored in a bag in the freezer. The cooking time will be a little longer, since it is not necessary to thaw them beforehand.