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Anchovy and Olive Savoury Biscuits

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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These are unusual and moorish.

Great for an in between snack when you do not want something with sugar in it.

Preparation Time: 15 minutes plus 20 minutes fridge
Cooking Time: 20 minutes (in two batches)
Serves: approx 30 biscuits

1 cup plain flour
115 g butter, cold
115 g cheese, grated
45 g anchovy fillets (I use John West), drained and chopped roughly
50 g black pitted olives, chopped roughly
½ tsp cayenne pepper

Put the flour, butter, cheese, olives, anchovies and cayenne in a food processor.

Process by pulsing until the mixture forms one ball.


Wrap the dough in some cling wrap, and put in the fridge for about 20 minutes.


Preheat the oven to 200°/180 fan forced,

Roll out the dough on a floured surface, so that it is thin.

Cut the dough into about 5 cm wide strips.

Then cut across each strip in alternate directions to form a triangle. I did this all on baking paper.
Anchovy and Olive Savoury Biscuits Montage

Put them on a new sheet of baking paper on a pan, and bake for about 10 minutes, checking after about 8 to make sure they are not burnt.

Bake till they start to change colour, and cool on a wire rack.

Serve when cold - it does not matter if shapes are not very even!

Serve as an entre with cut up carrots and celery, or just snack throughout the day - also good in lunch boxes.

I put some cut olives on a few before baking.


#Make Ahead
#Savoury biscuits
#In between
#Lunch boxes
#Afternoon tea
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