I’m really sad I made these for I feel I will have eaten them by the end of tonight and will have to be crane-lifted to university on Monday morning. However, they are delicious and very easy to make. The outside should be golden, crisp and flaky, whilst the inside should be cheesy and studded with regular slices of black olive. I think these would be a very good snack for a dinner party, but they will work equally well in front of a film tonight I think.
makes approximately 15
225g plain flour
115g unsalted butter
1/4 teaspoon salt
2 tablespoons of mediterranean spice
~100g black olives (fresh)
2-5 tablespoons of water
1. To make the biscuit dough (or bread dough- I’m really not sure what class of baking straws come under), measure the flour into a large mixing bowl. Cut the butter into small cubes and rub these into the flour using the ends of your fingers. This may take a while, but at the end there should be no clumps of butter and the mixture should resemble breadcrumbs. Alternatively, you could use a food processor if you have one, you lucky sod.
2. Add ~125g parmesan, finely grated to the dough, along with 2 tablespoons of mediterranean spice. I bought this spice from a supermarket (Waitrose in England), and I appreciate not everyone will be able to get their hands on this spice mix. You can mix up something similar using garlic salt, onion granules, basil, oregano, rosemary, red pepper and chilli flakes. Finally add a little table salt, then stir all the dry ingredients together.
3. Beat an egg gently, then add it the dough, slicing through with a blunt knife to incorporate the moisture . Add some water a little at a time until it the dough comes together in a clump. Tip out on a floured surface and knead for about 1 minute until a smooth-ish ball. It will never be as smooth as when making bread due to the cheese.
4. Preheat the oven to 180•. Dry the olives gently on some kitchen towel so they don’t have too much oil coating them. Slice them into thin slivers, removing any stones they may have.
5. Line two baking trays with baking parchment. Cut the dough in half. Roll out half the dough until it is ~3mm thick, 20cm tall and as long as you can get it. Sprinkle most of the olives over the top of the dough. Roll out the second half of the dough to the same size and place it on top of the other piece of dough, sandwiching the olive slivers between the two. Press down gently with a floured hand.
6. Trim the olive sandwich into a neat square using a pastry cutter (or a pizza cutter). Then cut into strips about 2.5-3cm wide and twist the strips to give a twirled dough stick. Place each on the baking tray, leaving some room between each so they don’t touch.
7. Repeat the process with any off-cuts from the original square and the remaining olives.
8. Beat the second egg, and using a brush lightly egg-glaze the straws.
9. Bake for ~20 mins until they are crisp and golden.