Cookies with olives, dried tomatoes and rosemary
Small cookies with original olives, dried tomatoes and rosemary under the sign of conviviality for a seasonal aperitif.
Ingredients :
- 140g flour
- 110g butter
- 50 g goat cheese
- 50g rolled oats
- 50g black olives
- 50 g sun-dried tomatoes
- 1/2 tsp. baking powder
- a few sprigs of rosemary
- 1 egg
- Himalayan salt
- ground pepper
- 1 C. olive oil
Preparation :
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1
Sift the flour into a bowl. Add the yeast, the butter cut into small pieces, the oat flakes, the olive oil and the whole egg. Add salt and pepper. Work everything together until the dough comes away from the side of the bowl.
Technical moves
How to degerm garlic?
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2
Coarsely mix the black olives, the dried tomatoes, a few sprigs of rosemary and the goat cheese. Add them to the dough. Knead again. Leave to rest for 1 hour in the refrigerator.
Technical moves
How to knead a dough?
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3
Scoop out small portions of dough. Form balls and place them on a baking sheet lined with parchment paper. Bake in hoursderate oven at 190°C (th7) for 15 minutes. Let cool. Taste.
Tips
To give your cookies some crunch, you can sprinkle them with sesame and Mediterranean fleur de sel before baking.
