50g pitted black Spanish olives eg. Hojiblanca or Cacereña, roughly chopped
100g plain four
75g butter, softened
50g grated Parmesan cheese
1-2 tbsp ice cold water or milk
1 egg, beaten
2 tbsp sesame seeds or Dukkah
Prep: 15 mins
Cook: 20 – 25 mins
Sift the flour into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the Parmesan, olives and water and mix to make a smooth soft dough.
Spoon the mixture onto a sheet of non-stick baking paper or cling film and roll it up into a cylinder about 4cm thick. Chill or freeze until firm.
Just before baking brush the dough with the beaten egg and coat with the sesame seeds or Dukkah. Slice the dough into 1cm thick slices and place a few centimetres apart on lined baking sheet.
Heat oven to 180C/160C fan/gas 4 and bake for 20-25mins or until golden.