Parmesan and olive shortbread

Crisp and flavoursome, these parmesan and olive shortbread are a delicious mouthful of baked savoury biscuits, perfect on their own or when served with a cheese platter.

  • Prep Time

    20 Minutes
  • Cook Time

    20 Minutes
  • Makes

    35-40 Canapes


  • 1 cup plain flour
  • ¾ cup grated Parmesan
  • 100g soft unsalted butter
  • 1 large egg yolk
  • ¼ teaspoon cayenne pepper
  • 20 pitted black kalamata olives cut in half

You'll Need

  • Multix Bake
  • Multix Cling


  1. Add all of the ingredients except for the olives into a food processor and blitz until a soft dough forms. Remove from the processer and knead on a sheet of Multix bake until the dough is smooth. Divide the dough in half. Form each piece of dough into a long cylinder about 3cm deep with flat ends (use the baking paper to help roll it). Wrap each roll of dough in Multix Cling and seal the ends. Refrigerate for at least 1 hour (or overnight).
  2. Preheat the oven to 180°C. Line 1 large baking tray with Multix Bake. Unwrap the chilled cylinders of dough and slice into 1cm deep rounds. Place the dough discs evenly on the lined baking tray, about 3cm apart and place half an olive on top of each biscuit. Bake for between 15-20 minutes until a light golden brown. Cool on the trays and serve as an easy canapé.

Tip: Any extra can be stored in air tight containers for up to a week.