Olive and anchovy cookies

Ingredients for 1 servings:

• 120 g flour
• 120 g butter, cold
• 120 g cheese (Manchego, Gruyere or Cheddar), finely grated
• 50 g anchovy fillet(s) in oil, drained, chopped
• 50 g black olives, pitted and finely chopped
• ½ tsp cayenne pepper
• some sea salt

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Galletas de aceitunas y anchoas. makes approx. 40 pieces

Combine flour, butter, cheese, anchovies, olives, and cayenne pepper in a food processor or with the dough hook on a hand mixer to form a dough. Wrap the dough in cling film and let it rest in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 200°C (180°C fan-assisted). Roll out the dough thinly on a lightly floured surface, cut into 5 cm wide strips, then divide each strip into triangles. Place on a baking sheet lined with baking paper and bake for about 8-10 minutes, until the cookies are lightly browned. Watch them at the end of the baking time to prevent them from burning, as every oven is different. Sprinkle with sea salt before serving. Variation: If desired, you can also dust the cookies with finely grated Parmesan cheese or cayenne pepper before baking. Tip: Very suitable for freezing for up to 3 months. Stored in an airtight container, they will stay fresh for 2-3 weeks. Enjoy with a glass of Rioja!