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Photo for - Black Olive Shortbread Crackers

Black Olive Shortbread Crackers

These savoury crackers are buttery, tender and just perfectly different.

  • Yields: 42 crackers
  • Preparation: 25 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Salted Butter, softened
  • 1 egg
  • 1 1/2 cups (375mL) gruyère cheese, or Swiss cheese, shredded
  • 2 cups (500mL) all purpose flour
  • 1/4 cup (50mL) Hewitt's - milk
  • 1/4 cup (50mL) black olives, finely chopped

Instructions

  1. Preheat oven to 375F (190C).
  2. Using electric beaters, beat butter until airy. Beat in egg. Beat in cheese.
  3. Using wooden spoon, gradually stir in flour alternately with milk, making three additions of flour and two of milk. Stir in olives.
  4. Transfer dough to lightly floured work surface. Dusting with flour to prevent dough from sticking, roll out dough to ¼-inch (5mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out rounds, rerolling scraps once. Transfer to parchment paper lined cookie sheets.
  5. Bake in centre of oven for about 20 minutes or until crackers are puffed and golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.
Photo of - Black Olive Shortbread Crackers

Ingredients

  • 1 cup (250mL) GAY LEA - Salted Butter, softened
  • 1 egg
  • 1 1/2 cups (375mL) gruyère cheese, or Swiss cheese, shredded
  • 2 cups (500mL) all purpose flour
  • 1/4 cup (50mL) Hewitt's - milk
  • 1/4 cup (50mL) black olives, finely chopped