Put them in glass mason jars, tie with a pretty ribbon, and give as hostess gifts. “Mendiants I predict this will soon be an annual holiday project at your house. Picnic in Provence: A Memoir with Recipes Store in an airtight container they keep nicely for 2 to 3 days. Bake on a sheet of parchment paper until fragrant and highly colored, 15 to 17 minutes. Using a 2½-inch biscuit cutter (the top of a glass will do just fine), cut 16 rounds. Roll out the dough on a piece of parchment paper to a thickness of about ¼ inch. Put the dough in the fridge for 10 minutes. Knead the butter into the flour mixture with your hands until the ingredients are evenly distributed and a ball of dough has formed. Add the olives and the softened butter cut into three or four chunks. In a medium mixing bowl, combine flour, rosemary, Parmesan, and a grinding of black pepper. Line a large cookie sheet with parchment paper.
10½ tablespoons unsalted butter 1¼ cups flour 2 scant teaspoons fresh rosemary, finely chopped 1 cup finely grated Parmesan cheese Black pepper 12 cured black olives, pitted and finely chopped An hour or two before you want to bake, take the butter out of the fridge. Serve them with a glass of white wine and some plump dates I can’t think of a better beginning to an evening en plein air. They are extremely easy to make, provided your butter really is at room temperature when you start. Here is the savory version that Jean brought to our neighborhood cinema evening. “Jean’s Rosemary, Olive, and Parmesan Sablés Sablés aux Olives, Romarin, et Parmesan I have a real affection for the sandy-textured cookies called biscuits sablés.
0 kommentar(er)
