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Print this Recipe    Cheese Olive

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 g 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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