Camargue Cookies with olives

Ingredients
  • 200 g organic rice flour
  • 30 g organic olive oil
  • 70 g organic butter
  • 1 g Camargue salt
  • 20 g parmigiano cheese
  • 30 g Stabilized Vegetables HG - Black olive granulates HG10 p10 Cesarin
  • 30 g Stabilized Vegetables HG - Tomato granulates HG10 p10 Cesarin
  • 30 g Stabilized Vegetables HG - Green olive granulates HG10 p10 Cesarin
  • 1 a pinch of pepper
  • 2 pinches of salt
  • 60 g of organic eggs

 

Preparation

In the planetary mixer fitted with the leaf, mix the very cold butter chunks and spices.
Add the flour, Parmesan cheese and all the Stabilized Vegetables HG Cesarin.
Mix to a sandy, fairly thin consistency is obtained. Incorporate the eggs into the dough and continue to mix until a smooth, homogeneous dough is obtained.
Be careful not to over-knead. Roll out with a rolling pin to 1 cm thick, between 2 sheets of baking paper. Leave in the refrigerator for 1 hour.
Cut disks of 3 cm in diameter and bake on an Airmat baking sheet for about 25 min at 165°C until well coloured.

More Recipes

stabilized vegetables cesarin bagel
Bagel di Verdura
Cecile F. Moritel
Stabilized Vegetables
DISCOVER
vegetables cesarin french recipe
Sunny Garden Cake
Cecile F. Moritel
Stabilized Vegetables
DISCOVER
Carlo Pozza Savoury leavened product - Recipe for Cesarin
Savoury leavened with vegetables
Carlo Pozza
HG Vegetables
DISCOVER
stabilized vegetables cesarin bagel
Bagel di Verdura
Cecile F. Moritel
Stabilized Vegetables
DISCOVER
vegetables cesarin french recipe
Sunny Garden Cake
Cecile F. Moritel
Stabilized Vegetables
DISCOVER
Carlo Pozza Savoury leavened product - Recipe for Cesarin
Savoury leavened with vegetables
Carlo Pozza
HG Vegetables
DISCOVER

Partnership

Discover the news