Parmesan-Olive Savory Cookie

Savory cookies are great with beer, replace store-bought snacks and can be customised to suit your allergies and tastes. They are not crackers, more like crispy cookies, but not thin enough to snap (unless you want them to snap, then roll them thinner). Simple to make, even without a food processor.

90g grated parmesan
180g all purpose flour
120g cold, cubed butter
3TBS herbs (fresh or dry, rosemary works best)
1tsp sweet or hot paprika
1TBS sugar
1/2 tsp salt
2 garlic cloves, minced
75g black, pitted olives

egg and a splash of milk for glazing
food brush, additional p

Drain olives, dry them using kitchen towels and chop them roughly. Once chopped, blot them as much as possible, we don't want any additional liquid in the dough.
Divide into 60 and 15g. Reserve 15g for decoration.

Combine flour, cheese, spices, herbs, sugar and salt in a food processor. Pulse until combined.

Alternatively, you can whisk dry ingredients in a large bowl.

Add butter and pulse until mixture resembles crumbs.

Alternatively, you can rub butter into flour with your fingertips. Do it quickly and work while butter is still cold.

Lastly, add 60g chopped olives and minced garlic. Pulse until combined. Your dough won't be crumbly, parmesan makes it pretty soft, so you won't have to add any liquids. Wrap the dough in a cling film and chill in the fridge for 4 hours.

Roll the dough to about 5mm thickness, sprinkle with remaining olives and push them into the dough with a rolling pin. You want the dough to be 3-4mm thick in the end. Cut into shapes, I cut mine with a knife, not a cookie cutter, to save the dough and time. Once cut, brush with an egg wash (whisked egg and a splash of milk), separate the cookies and put in the oven.

Bake at 180°C (350°F) for 12-15 min.

You can skip topping the dough with olives, and instead sprinkle it with parmesan for another variation of the same dough.