Olive Anchovy Biscuits

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

120 grams flour
120 g butter, cold
120 g cheese (Mancheo, Gruyere or Cheddar), finely rated
50 g anchovy fillet (s) in oil, drained, chopped
50 g olives, black, pitted and finely chopped
0.5 teaspoon ½ cayenne pepper
some sea salt

Instructions

Process flour, butter, cheese, anchovies, olives and cayenne pepper into a dough in the food processor or with the dough hook of the hand mixer. Wrap the dough in foil and let it rest in the refrigerator for 20 minutes.
Meanwhile preheat the oven to 200 ° (180 ° convection).
Roll out the dough thinly on a lightly floured worktop, cut into 5 cm wide strips, then divide each strip into triangles. Place on a baking tray lined with baking paper and bake for about 8-10 minutes until the cookies are lightly browned. Watch at the end of the baking time so that they don`t burn, as every oven is known to be different.
Sprinkle with sea salt before serving.
Variation: If desired, the pastries can also be dusted with finely grated Parmesan or cayenne pepper before baking.
Tip: Very suitable for freezing for up to 3 months. Stored in an airtight container, they will stay fresh for 2-3 weeks.
Enjoy with a glass of Rioja!

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