Aperitif cookie recipe

If the holidays are coming to an end, aperitifs still have a bright future ahead of them. So for an original and successful aperitif, fall for these parmesan, bacon and olive cookies! The recipe is very easy and can be stored (preferably raw) in the freezer. You can therefore prepare a large quantity to cook the salty cookies as you go. Very practical when friends or family arrive unexpectedly.

Photo credit: Guillaume Marinette

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Recipe for aperitif cookies with parmesan, bacon and olives

For 6 persons
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients :
– 180 g of flour
– 100 g of grated parmesan
– 1/2 teaspoon baking powder
– 70 g soft semi-salted butter
– 1 egg
– 2 CASE of olive oil
– 80 g of bacon
– 30 g sliced ​​black or green olives
– 1 CASE of chopped chives
– 1 CASE of parmesan shavings

Photo credit: Guillaume Marinette

1. Mix the parmesan and the soft semi-salted butter until a homogeneous mixture is obtained.

Photo credit: Guillaume Marinette

2. Add baking powder, flour and egg and mix well.

Photo credit: Guillaume Marinette

3. Once the mixture is homogeneous, add the bacon bits, olives and chopped chives.

Photo credit: Guillaume Marinette

4. Form sausages 4 to 5 cm in diameter. Roll in cling film and place in the fridge for 2 hours or 30 minutes in the freezer.

Photo credit: Guillaume Marinette

5. Cut the sausages into slices. The thicker the slices, the softer the cookies will be. Add a few shavings of parmesan.

Photo credit: Guillaume Marinette

6. Bake for 15 minutes at 180°C.

Photo credit: Guillaume Marinette

7. Serve warm or cold. Store cooled cookies in a tin box.