Black Olive and Rosemary Sables

I’ve been working with a lot of sugar lately, and so I definitely needed some salt in my life. I’m one of those people that loves salt. Like I actually like eating salt, and these sables, are ideal for someone like me. The soft buttery texture of the biscuit, with some crushed rock salt, and Parmesan on top tastes amaaazing.

For the sables:

250g flour
1/4 cup chopped black olives
150g butter
Grated Parmesan cheese
Sprigs of rosemary
Rock salt

Start by cleaning a few sprigs of rosemary, by getting rid of the center stem, and then chop them fine. Set aside to use in the dough.

Moving onto the actual dough, cut the butter into evenly sized cubes, and placing them in a bowl along with the flour. Using the tips of your fingers, gently massage the butter into the flour, softening it as you go.

Once the butter and flour have come together completely, add the olives and rosemary. By this point the dough should hold shape. If you feel like its going to fall apart, add about 1 tsp of milk at a time until completely incorporated.

Shape the dough into a ball and leave to rest in the fridge for at least an hour. If you’re living in a city as hot as Mumbai, I’d recommend leaving it in for even longer.

Once rested, roll the dough out between two sheets of parchment paper and using a round cutter with crinkled edges, cut the sables out and place on a baking tray.

On each of the uncooked sables, sprinkle some rock salt. Since I haven’t mixed the Parmesan into the dough, I added some on top of each sable, and then baked them at 180C for about 20 minutes, or until crisp.