Parmesan and Olive Shortbread

Ingredients

- 100g unsalted butter, at room temperature - 1 medium egg - 150g plain flour - 75g freeze dried parmesan - 15g freeze-dried Lio-Licious black olives

Method

1) Put all ingredients in a food processor, food mixer, or bowl if making by hand and combine until clumping together 2) Tip mixture onto a floured work surface and knead gently for 30 seconds to bring the dough together 3) Roll mixture in to a ball and flatten slightly, wrap in cling film and place in the for 45 minutes 4) Preheat the oven to 180oC 5) Flour your work surface and roll out the dough to 1cm thick, cut out circles 5cm round, gather up the remaining dough and roll out again. 6) Place biscuits on a lined baking tray and bake for 15 minutes, the edges should be golden brown 7) Leave the biscuits on the baking tray until cool