Black Olive Biscuit Cookies
These Black Olive Biscuit Cookies blend the buttery crispness of traditional biscuits with the salty, fruity bite of Mediterranean black olives. The result is a savory-sweet delight perfect for dinner nights, appetizer spreads, or afternoon snacks. Simple ingredients and bold flavors come together to create an elegant yet rustic cookie that surprises with every bite.
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Rolling Pin
- Biscuit cutter or knife
- Cooling rack
- Rubber Spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup 1 stick unsalted butter, cold and cubed
- ½ cup chopped black olives pitted and dried
- 2 tablespoons olive oil
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 1 teaspoon lemon or orange zest optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt.
- Cut in the cold butter using your hands or a pastry cutter until the mixture forms coarse crumbs.
- Drizzle in the olive oil and egg yolk. Mix gently until the dough begins to come together.
- Fold in the chopped black olives and citrus zest (if using).
- Lightly flour a surface and roll the dough out to about ½ inch thick.
- Cut into rounds using a biscuit cutter or knife.
- Arrange cookies on the prepared baking sheet about 1 inch apart.
- Chill for 10 minutes before baking to help retain their shape.
- Bake for 14-16 minutes, or until the edges turn light golden.
- Remove and cool on a wire rack for 10 minutes before serving.
Notes
Nutritional Information (per cookie, approximate)
- Calories: 135
- Fat: 9g
- Carbohydrates: 11g
- Protein: 2g
- Sodium: 125mg
- Sugar: 2g
