Black Olive Cookie
Olive cans that were opened to make olive pounds! I made olive chiffon that I posted because there were more olives left than I thought, and I made olive cookies with the olives left. It's an olive cookie that felt very new from the way it was made because I've never made cookies by pushing the dough with fillings. Since it's a cookie, I thought it would be slurped, but it takes more work than I thought because of the push, and I think it's a cookie that requires a little skill in handling the dough. But it's also a cookie that you keep eating because it's delicious when it's completed. It was a cookie that goes well with the crunchy texture and sweet taste. The delicious olive cookie! Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • Butter
    140g
  • Sugar powder
    62g
  • egg
    10g
  • Soft flour
    154g
  • Strong flour
    46g
  • Salt
    1g
  • olive oil
    16g
  • Olive
    62g
Cooking Steps
STEP 1/11
Rinse the canned olives lightly with water, drain thoroughly with a kitchen towel, and finely chop
STEP 2/11
Gently beat butter at room temperature, add sugar powder and salt and mix well.
STEP 3/11
Add the eggs at room temperature and mix lightly
STEP 4/11
Sift together the flour and the flour, and mix it with a spatula, drawing #.
STEP 5/11
When mixed to a certain extent, add olive oil and mix thoroughly
STEP 6/11
Add the prepared olives and mix some with a spatula,
STEP 7/11
Please make it into a lump
STEP 8/11
Spread it out, put it in a plastic bag, and rest it in the refrigerator for about 30 minutes.
STEP 9/11
Place the dough between the vinyls, push it with a rolling pin, and spread it out to a thickness of 4mm
STEP 10/11
After making a shape with a 6.5cm circular cutter with a little bit of powder,
STEP 11/11
Panning, please. Bake for 15 to 17 minutes in a preheated 180-degree oven. When it's done, leave it on the pan for a while, transfer it to a cooling net, and let it cool completely
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