Cookies with Cheese and Olives

by Editorial Staff

Unsweetened biscuits with cheese and olives are a great beer snack.

Summary

Prep Time	15 mins
Cook Time	12 mins
Total Time	1 hr 15 mins
Course	Dessert

Ingredients

Parmesan cheese (shredded on a grater) – 75 g
Pitted black olives (chopped) – 100 g
Butter (diced) – 150 g
Milk – 125 g
Flour – 300 g
Baking powder – 1 teaspoon.
Salt – 0.5 teaspoon.
Sugar – 0.25 teaspoon

Instructions

In a bowl, combine flour, baking powder, salt, sugar, and butter, stir well until crumbly. Add 90 g milk and cheese, knead to a homogeneous dough. Add olives to the dough (if the dough is loose, add the remaining milk and mix until smooth) (it is very convenient to knead such dough in a food processor). Form the dough into a ball, divide into two equal parts, roll each part into a roll with a diameter of 5 cm. Wrap these two rolls in plastic wrap and put them in the freezer for 45 minutes.
Turn on the oven to preheat to 180 degrees. Cover two large baking sheets with parchment.
Remove the dough from the refrigerator and cut the rolls into 5 mm thick slices. Place the circles on prepared baking sheets at a distance of 4 cm from each other. Place in a preheated oven, bake cookies with cheese and olives for about 10-12 minutes, until golden brown. Chill ready-made biscuits with cheese and olives on a wire rack at room temperature.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.