Savoury biscuits with olives and turmeric
60g Valbona Pitted Green Olives
200g Italian "00" flour
50g grated Parmigiano Reggiano cheese
2 tablespoons ground turmeric
1 teaspoon dried oregano
salt and pepper
80ml extra-virgin olive oil
1 large egg
1 - Roughly chop the pitted olives.
2 - Put the flour in a pile in a large bowl, make a well in the middle and add the grated Parmigiano Reggiano cheese, turmeric, a good pinch of salt, some freshly ground black pepper, chopped olives, egg and oil. Begin by kneading the ingredients quickly together, first with a spoon and then with your hands to obtain a soft, smooth and even dough.
3 - Let the dough stand wrapped in plastic wrap for about 30 minutes.
4 - Roll the dough out onto a floured pastry board, using a rolling pin, to make a sheet of about 1/2cm thick.
5 - Make some biscuits in the shape you prefer, place them on a baking tray lined with baking paper and bake them in a pre-heated oven at 180°C for about 10-12 minutes. Remove the biscuits from the oven and let them cool completely on a wire rack. They will stay fresh for about a week if kept in a stay-fresh bag.