Ingredients
Biscuit Dough:
- 683g Unsalted Butter
- 750g All-Purpose Flour
- 150g Parmesan Cheese
- 150g Black Olives (Pitted,
- 75g Falooda Seeds (Basil)
- 2pinch Salt
- 1ea. Fresh Rosemary Sprig
Savoury Cream:
- 200g Plain Cream Cheese
- 1ea. Fresh Rosemary Sprig
- 1ea. Garlic Clove
- 15ml Milk
Preparation method
Biscuit Dough:
- Preheat oven to 180C
- Line two baking trays with baking paper
- Grate parmesan (smallest side)
- Drain and chop olives into small pieces (keep a few aside)
- Chop Rosemary fine
- Cut butter into small cubes (ensure at room temp)
- Combine flour, parmesan, olives, rosemary in large mixing bowl
- Add butter to flour mixture
- Work through with hands until dough until well combined
- Form ball and wrap with Cling Film
- Place in fridge for 10-15 minutes
- Flour surface and roll out dough until about 3mm thick
- Cut out desired shape (double biscuit)
- Place on baking tray (leave sufficient space between)
- Sprinkle with Falooda seeds
- Freeze for further 15 minutes
- Bake for 12-15 minutes until golden brown
- Let cool
Savoury cream:
- Blitz rosemary, garlic and cream cheese in processor
- Add a teaspoon of milk at a time until desired consistency
- Put into piping bag
Assembly:
- Pipe savoury cream on one half of biscuit and wedge together
- Finish of with olive slices
- Serve