I baked. Yes, baked. And the result didn't suck. As a matter of fact, these cookies turned out to be great!
I found this recipe and was intrigued by the combination of shortbread (hello, fat+sugar+carbs=bliss) combined with brininess from olives. These cookies rock as pre-dinner nibbles for a few reasons: They're sweet and salty at the same time. They're a surprise when you bite into them (pleasantly so). They're easy to make as proven by the fact that *I* made them successfully. Enjoy!
Special thanks to my Little Mao Mao (Kairu Yao) for the photo.
Sablés aux olives noires
makes 60 biscuits
400g (14 oz) high-quality salted butter, at room temperature
150ml (5 fl. oz) fruity olive oil
220g (7 3/4 oz)icing sugar
500g (17.5 oz) flour
100g (3.5 oz) potato starch
140g (4.9 oz) black olives
- Boil the egg until hard: ten minutes or so. Once cooked, discard the shell and white and keep the yolk aside.
- With a sharp knife, roughly cut the olives.
- Mix the butter, olive oil, sugar and grated cooked egg yolk. Quickly fold in the flour and starch, and mix until the dough comes together.
- Roll the dough between two sheets of baking paper, until 6mm thick and chill overnight.
- The next day, preheat the oven to 160°C (320°F). Use a 55mm round cookie-cutter to form small disks of dough. Arrange disks into a muffin tin (you’ll have to bake it in several batches, unless you have a 60-bun muffin tin).
- Bake in the preheated oven for 18-20 minutes. Allow to cool and unmould.
- These sablés keep well in an airtight tin for 6 weeks.
- NOTE: An easier alternate to steps 5-7 is to roll the dough into logs about 1" in diameter and slice about 1/4" thick. Place the discs onto a parchment lined cookie sheet and bake in the preheated oven for the same amount of time as outlined above.