Cheese and Olive BiscuitsCheese and Olive Biscuits
2.5 oz. (75 g) Prima Donna maturo
10 pitted black olives
5.9 oz. (175 g) self raising flour + a little extra for dusting
1 pinch of salt
1 pinch of cayenne pepper
0.9 oz (25 g) soft butter
1 large egg
5 tbsp buttermilk
Pre-heat the oven to 220C. Finely slice the olives. Sieve the flour with the salt and the cayenne pepper over a bowl. Mash the butter into it with a fork until it is crumbly. Stir the olives and 50 g Prima Donna through the mixture.
Beat the egg with 3 tablespoons of buttermilk. Pour the mixture into the flour whilst stirring and kneed it all together into a soft dough.
Dust the worktop with some flour and roll the dough out into a sheet 2 cm thick. Using a 5-6 cm cutter, cut 6 rounds out of it (squeeze the dough sheet back into a ball, roll it out and cut more rounds out). Place the biscuits on a baking tray covered in greaseproof paper.
Coat the biscuits in buttermilk and sprinkle the rest of the cheese on top. Bake the biscuits in the middle of the oven for 15 mins until they are golden brown and cooked through.
French dry red wine, e.g. a Côte du Rhone