Tasty Cheese and Olive Biscuits

Quick and easy to prepare from items you probably already have in your store cupboard, these tasty biscuits go down a treat with a glass of TOSQ wine.


1 cup plain flour, sifted
115 gm butter (at room temperature)
115 gm tasty cheddar, grated
50 gm pitted green olives
2 anchovies (I use the tinned ‘Fragata’ olives already stuffed with anchovies, very convenient!)
pinch of cayenne pepper and salt
egg-wash (1 egg or yolk beaten with dash of milk)


Put the sifted flour and seasonings into the food processor with the butter cut into small pieces. Process to resemble breadcrumbs. Add the other ingredients and whizz to combine. Roll out and cut into triangles. Brush lightly with egg wash. Place onto baking tray, either lightly greased or lined with baking paper. Bake at 200 deg c for approx 12 mins till golden. Makes about 30 triangles

The recipe doubles easily for a crowd, and the biscuits store well in an airtight container for a few days.The temperature of the butter is important when processing. If ‘room temperature’ in a Central Otago kitchen in winter means the butter is still rock hard, soften the cubes fractionally in the microwave – otherwise the dough may not bind well together.
Conversely, in summer, if your dough is too soft and sticky, chill it for 10 mins or so before rolling out.

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