- Black olives shortbreads
Same time, seven years ago, I landed in London with a suitcase heavier than me, two huge bags and three words of English. Despite its ups and downs my life is still a journey in London and that’s one of the reason why I am still in love with her.
To celebrate my seven’s birthday and a lot of eating, I made some shortbreads, South of France way, with black olives and olive oil, recipe from Mister Pierre Hermé, the God who revolutionized the macaron, the one called ‘The Picasso of pastry’.
For around 60 little shorbreads
- 1 egg
- 200 of butter at room temperature
- 15cl of olive oil
- 220g of icing sugar
- 3g of ‘fleur de sel’
- 500g of flour
- 100g of starch
- 140g of black olives (with stones is better as they are tastier)
Cook the egg in boiling water for 10min, shell it, cut it in half and keep the yolk.
Pit the olives, chop them coarsely.
In that order, put in a bowl : butter, olive oil, icing sugar, salt, egg yolk, flour, starch and olives. Mix quickly with your hands between each ingredient without waiting to obtain a ball.
Put the dough in the fridge for 2 hours.
After those 2 hours, you can froze it if you need. If so, take it out of the freezer the day before you want to use it and leave it to defrost slowly in the fridge.
Preheat the oven at 165°/Gas 3
Divide the dough on four pieces, spread one of them on a floured space to have a 6mm thick disc.
With 55mm circle cut the dough in little rounds and with a spatula, put them on a baking tray covered with baking paper.
Put it in the oven for 18/20min. Leave them to cool down outside the oven on the tray (they are very friable when they are hot) and set them in an airtight container where they can be kept for several weeks.
Have a great week-end everyone, I will be back next week with strawberries !