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Cheese and Olive Biscuits


  • 1 jar medium stuffed green olives, drained (250 grams)
  • 1 cup plain flour
  • 1 teaspoon dry mustard
  • 120 grams butter, cut into small cubes
  • 75 grams cheddar cheese, grated
  • 3 tablespoons plain flour, for the rolling of the dough
  • 7 grams butter, softened for greasing
  • 1 egg, beaten
  • 1 teaspoon seasoned pepper


Preheat oven 200C (400F Gas 6 ) In a food processor, combine the flour, mustard and butter until the mixture resembles bread crumbs. Add the cheese to the mixture and process until the ingredients come together to form a soft dough ball. Lightly flour your work surface and the rolling pin. Thoroughly knead the cheese dough in preparation for rolling. Roll the pastry out on the floured surface and cut rounds from the pastry. Wrap and press the pastry cut outs around each of the olives, roll the small parcel in your hands so that each biscuits has a smooth surface. Lightly grease a baking tray with the softened butter and place the biscuits on the tray, brush the biscuits with the beaten egg, and sprinkle the tops of each biscuit with a few grains of seasoned pepper. Cook the biscuits in the oven for about 20 minutes or until they are lightly golden brown in colour. Allow the biscuits to cool before storing.

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